Sour Cream Pound Cake |
| Name: |
Grady Carey |
| Base: |
MCB Camp Pendleton, CA |
| Recipe: |
Sour Cream Pound Cake
1 box Duncan Hines Butter Golden cake mix
1 cup self-rising flour*
1 1/2 cups sugar
1 cup Crisco oil (Crisco only)**
1 16 ounce container sour cream
1 teaspoon vanilla extract
3 teaspoons coconut or lemon extract
4 eggs
After sifting and mixing the first 3 ingredients together in a large mixing bowl, pour the oil with the extract in it, and the sour cream into the center of the dry ingredients and mix well. Grease*** a bundt pan and pour batter into pan. Bake in a pre-heated 350 degree F oven for one hour or until toothpick inserted into cake comes out clean. Remove pan from oven and let stand until cool, once the cake is cooled, invert cake unto plate, and wrap it in foil. The cake will stay fresh as long as you keep it wrapped in foil, and completely covered at all times.
*Note: If you don’t have or want to buy self-rising flour, here's the recipe for making a cup of your own:
Measure out one cup of all-purpose flour and reduce it by two teaspoons;add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
**Note: After I measure the oil I also pour all the extract into the cup too.
***Note: To grease the bundt pan I use "Baker's Joy", if you don't have or want to buy any just use some oil and flour. But, nothing works better than Baker's Joy.
***NOW ENJOY THE BEST CAKE YOU'VE EVER HAD***
***FROM THE KITCHEN OF: GRADY CAREY...gcarey1@cox.net***
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