Ms. Phung's Butter Pound Cake

by Kathy Bolger

Prep time: 0:15 Overall time: 0:45

Servings: 12 servings

INGREDIENTS

1 box Yellow Golden Butter Cake mix (Duncan Hines preferred)
1/2 block butter, softened
1c (8oz) sour cream
4 eggs, slightly beaten
1/3c salad oil
1t vanilla
Pam oil spray

INSTRUCTIONS

Blend cake mix and butter. Add sour cream, vanilla, then eggs. Add oil last. Blend well. Spray and flour loaf pans. Fill 1/3 to 1/2 full with cake mixture. (Be sure to spray and flour even when using aluminum pans) Bake at 350°F for 30-40 minutes. Test for doneness by inserting toothpick in center. If toothpick comes out clean, the cake is done. If not, bake for a few minutes longer. Cool before cutting.

CHEF COMMENTS

When done, the top of the cake will be a golden brown and may also split in the center. This is typical of most pound cakes. Yields: 2 large bread pans or 4 small bread tins.

Tagged: cakes, desserts, poundcake add tags

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