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This recipe for SOUR CREAM POUND CAKE, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Billie T. Underwood
Added: Monday, July 14, 2008


1 box Butter Recipe Cake mix
1/2 cup sugar
3 eggs
3/4 cup oil
1 (8 oz.) carton sour cream

Caramel Icing:
2 1/2 cups sugar
1 1/2 stick butter
1/2 cup milk
1 tsp. vanilla

Mix sugar, eggs, oil, sour cream, and cake mix together. Bake in bundt cake pan at 350 for about 1 hour.

Caramel Icing: Combine 2 cups sugar, stick butter, and milk. Cook in saucepan. At the same time brown 1/2 cup sugar in iron skillet. When sugar in skillet has melted and is of brown consistency, and the other mixture is bubbly. Pour the sugar mixture into saucepan and cook until soft ball stage. Remove from heat and beat until almost ready to spread. Add one tsp. vanilla and 1/2 stick margarine. Continue to beat until ready to spread.




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