Beat first 6 ingredients in large bowl with mixer until blended. Stir in remaining ingredients.
Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean.
Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
This cake will be a hit at your next special occasion. At 16 servings, it makes enough to feed a crowd.
Sprinkle cake with 2 Tbsp. powdered sugar just before serving.
Whisk 3/4 cup powdered sugar, 1 tsp. each vanilla and water, and additional 2 Tbsp. sour cream until blended; drizzle over cooled cake. Let stand until glaze is firm.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.