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Butter Recipe, Sour Cream Pound Cake
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Butter Recipe, Sour Cream Pound Cake

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
Vegetable shortening
1 cup , plus 3 Tbsp., all-purpose flour (divided and sifted)
1 box Butter Recipe Cake Mix
1 cup sugar
8 oz Breakstone Regular or Reduced Fat Sour Cream
1 stick butter or margarine (softened)
3 eggs (room temperature)
2/3 cup water
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Let's Make It
1
Preheat oven to 350 degrees F. Grease and flour Bundt pan using vegetable shortening and 3 Tbsp. all-purpose flour. Set pan aside.
2
Combine cake mix, 1 cup flour and 1 cup sugar in a large mixing bowl. Add sour cream, butter/margarine, eggs and water. Mix on low speed of electric mixer until incorporated. Turn mixer up to medium speed and mix for 4 minutes (scrap sides of bowl half-way through mixing).
3
Pour batter into prepared Bundt pan.
4
Cook on bottom rack of oven for 1 hour to 1 hour and 15 minutes until a cake tester comes out clean. Allow to cool in pan 10-20 minutes. Turn onto round platter and allow to cool completely. Cover when cooled.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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