"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cake, Always Moist Pound Recipe

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This recipe for Cake, Always Moist Pound, by , is from Our Family Favorites Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Carignan
Added: Wednesday, December 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
All ingredients should be room temperature*****
1 (18.25-ounce) box Duncan Hines 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

Directions:
Directions:
Heat oven to 350 degrees
Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla extract.
Spray (or grease) Bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake for approximately 45 minutes or until cake test is done. recipe goldmine

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I have made this so many times and it is great!~ I substitute brown sugar and basically you can do many variations like Marble cake mix etc. Use your imagination. This is like Old Fashioned Pound Cake. Stays moist for several days, if it's not eaten before then. Great with strawberries and cream.

 

 

 

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