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"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."
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
All ingredients should be at room temperature.
Heat oven to 350 degrees F (175 degrees C).
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.
Serves 12.
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