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A 'cake-mix-easy', fix-it-up and call it
homemade sour cream Bundt cake.
Sour Cream Bundt
Cake
- 1 (18.25-ounce) package any flavor cake
mix
2 teaspoons vanilla extract
1 cup (8-ounces) sour cream
Powdered sugar for sprinkling
- Preheat oven to 350°F (175°C). Grease
and flour a 10-inch Bundt pan; set aside.
- Prepare cake according to package directions,
except substitute the 2 teaspoons vanilla for 2 teaspoons water.
Fold in the sour cream.
- Bake for 45 to 50 minutes or until cake
tests done when wooden pick inserted in center comes out clean.
Cool in pan for 15 minutes on wire rack. Carefully remove cake
from pan and cool completely on wire rack.
- Place on serving plate and dust with powdered
sugar, if desired.
Makes 12 servings.
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