Cake Mix Magic - Sour Cream Pound Cake

I promised my neighbor I would have this recipe up by Christmas I think I can make it just under the wire.

I've had this recipe for years and the woman who gave it to me called it sour cream pound cake. I guess with four eggs in it could be considered pound cake.

 Here's what you will need:

1     Duncan Hines butter recipe cake mix
1/2  cup sugar
4     eggs
3/4  cup oil
1/2  stick of butter melted
1     cup sour cream

I started by adding my cake mix, sugar, oil, and butter in my mixer. Beat until blended.

Add the sour cream and eggs, then beat until blended.

Then beat the mixture for 4 minutes until it gains more volume.

I poured this into my eight mini loaf pans that I'd sprayed down with Pam for baking. I baked at 325° for 50 minutes, until a toothpick comes out clean.  Truth be told I never poke at my cakes, I touch the top gently and if it bounces back I call it done.  If it dimples then I know I need more time.

To make one large cake I use a fluted pan and bake for an hour and five minutes. Let cool completely before trying to remove from pan.

You can make a glaze for this cake, however I think it's good just plain the way it is. If you want to make the glaze here's what you will need:

1/2 cup powdered sugar
1/2 teaspoon vanilla
1 1/2 tablespoons of milk
Chopped pecans (optional)

Mix the ingredients except for the pecans in a microwave-safe measuring cup. Place in the microwave on 30 seconds whisking every 5 to 10 seconds so that you don't over cook. When it's bubbled and heated through at the pecans and pour over the cake.

You do not have to microwave this glaze, you can mix and pour over the cake. I find heating it through gets rid of the raw powdered sugar taste.

I have made this cake in so many different shaped pans it makes a great gift. Enjoy and don't forget to share with a friend.