Always Moist Pound Cake


"This recipe spread like wildfire in our community. It is very close to the old fashioned pound cakes, but doesn't take as long. Stays moist for several days, if it's not eaten before then." Submitted by Annetta Smith of Williston, Florida USA Always Moist Pound Cake 1 (18.25-ounce) package Duncan Hines brand all butter cake mix * 4 large eggs 3/4 cup vegetable oil 1/2 cup granulated sugar 8 ounces (1 cup) sour cream 1 teaspoon vanilla extract


All Ingredients Should Be At Room Temperature. Preheat Oven To 350*F (175*C). Combine Cake Mix, Oil, Sour Cream And Sugar. Add Eggs One At A Time Until Thoroughly Mixed. Stir In Vanilla. Spray (or Grease) Bundt Pan And Sugar C

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