Zutaten für The Best And Richest Pound Cake From A Mix
- 1 cup (2 sticks) unsalted butter
- Vegetable Oil
- 2 cups granulated sugar
- 4 large eggs
- Yellow Cake Mix
- 1 cup all-purpose flour
- 1 cup sour cream
- 1 (12 oz) can evaporated milk
- 2 teaspoons vanilla extract
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Zubereitung von The Best And Richest Pound Cake From A Mix
- Preheat oven to 350°F (175°C). Place a rack in the center of the oven.
- Grease and flour a 10-inch tube pan. (Generously grease with shortening, then dust with flour, tapping out excess.)
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1/2 cup vegetable oil on medium-low speed until light and fluffy (about 1 minute).
- Gradually add 2 cups granulated sugar, beating until light and creamy (1-2 minutes).
- Add 4 large eggs one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together 1 box (15.25 oz) yellow cake mix, 1 cup all-purpose flour, 1 cup sour cream, 1 (12 oz) can evaporated milk, and 2 teaspoons vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until just combined (1 1/2 - 2 minutes). Scrape down the sides of the bowl as needed.
- Pour batter into the prepared pan and bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
- Let the cake cool in the pan for 20 minutes.
- Run a thin knife or spatula around the edges of the cake to loosen it. Invert the cake onto a wire rack to cool completely. (Optional: Invert again onto a second rack for even cooling.)
- Once completely cool, dust with powdered sugar or serve as is. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
142g
Fat
55g
Carbs
20g
