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Enjoy a serving of this deliciously rich cake on occasion.
Place individual servings of cake in separate freezer-weight bags and freeze up to 3 months. Thaw at room temperature before packing in your briefcase or backpack for a tasty take-along treat.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Turned out delicious!!
I just assumed if the recipe was here that it had been tried and tested by Kraft Kitchen. Then I realized, there are waaay too many recipes for Kraft to test and that they must rely on us to try these recipes. Unfortunately, some of these recipes are costly and are a waste of good ingredients, such is the case with this cake. The cake is too dry and I don't mean your usual pound cake dry, it does not have enough sugar in the recipe either. The cake baked beautifully and huge. It just lacked substance. If I ever decided to remake the cake, I would add more sugar probably 3 cups to the 3 cups of flour and perhaps more sour cream and more flavor. One teaspoon to this size cake just wasn't enough. The cake is basically flavorless. It gets two thumbs down from me.
I made this cake for a Church dinner and everyone loved it.People keep asking me for the recipe so I have made copies of the recipe and am giving it out.
This is a great cake anyone who trys it will like it.