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Recipe: Always Moist Pound Cake (sugar-coated pan, using cake mix)

Desserts - Cakes
ALWAYS MOIST POUND CAKE

"Sugar coating the pan creates the crisp crust found on the old fashioned pound cakes."

1 (18.25 ounce) package Duncan Hines All Butter Cake Mix
4 large eggs
3/4 cup vegetable oil
1/2 cup sugar (plus additional sugar for pan)
1 (8 ounce) container sour cream (1 cup)
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. All ingredients should be at room temperature.

Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla.

Grease a Bundt pan or coat with nonstick cooking spray. Coat the inside of the pan with sugar, tapping out the excess (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan.

Bake for approximately 45 minutes or until cake test is done. Cool cake in pan on a wire rack for 15 minutes. Remove cake from pan and set on rack to cool completely.

Makes 1 Bundt cake
Adapted from unknown source
MsgID: 0225368
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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