Ms. Phung's Butter Pound Cake
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Time
prep 0:15
total 0:45
Ingredients
| 1 box | Yellow Golden Butter Cake mix (Duncan Hines preferred) | | 1/2 stick | butter, softened | | 1 cup (8 oz.) | sour cream | | 4 | eggs, slightly beaten | | 1/3 cup | salad oil | | 1 tsp. | vanilla | | Pam oil spray |
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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.
Author's 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.
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desserts, pound cake