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Sour Cream Bundt Cake
SUBMITTED BY:
Sue Smith
PHOTO BY:
Linda
"This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake."
RECIPE RATING:
Read Reviews
(27)
Review/Rate This Recipe
Original recipe yield 1 bundt cake
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package yellow cake mix
2 teaspoons vanilla extract
1 cup sour cream
1/8 cup confectioners' sugar for dusting
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DIRECTIONS
Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.
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REVIEWS
Reviewed on Feb. 13, 2004 by
CHARL610
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CHARL610
Feb. 13, 2004
This recipe is AWESOME...Everyone I have served this to does not believe it uses a boxed cake mix! I used white cake mix and 2 whole eggs 1 egg white. It is the moistest cake I have ever had, I served it with strawberries and cool whip... Thank you so much for this recipe. It is a keeper
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9 users found this review helpful
This recipe is AWESOME...Everyone I have served this to does not believe it uses a boxed cake...
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Reviewed on Feb. 13, 2004 by GETPATTY2
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GETPATTY2
Feb. 13, 2004
This is a great cake! I used a devil's food mix both times I've made it. The first time I forgot the oil and it still tasted fantastic (although it did fall apart a bit). The second time I substituted cooled coffee for the water. Yum! I melted 1/3 c. of canned vanilla frosting in the microwave and drizzled it on the cake. You shouldn't have a problem with the cake falling if you're careful not to overbeat it. Thanks for sharing the recipe!
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8 users found this review helpful
This is a great cake! I used a devil's food mix both times I've made it. The first time I...
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Reviewed on Jan. 8, 2007 by CATMAN72FAN
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CATMAN72FAN
Jan. 8, 2007
I used Duncan Hines Butter Recipe Cake mix. Made the cake according to the box directions, except I subsituted Sprite for the water, added 1 cup of sour cream, 2 tsp vanilla, and 1 box of instant vanilla pudding. Sift the cake mix and pudding, in a separate bowl mix all the wet ingredients, then mix the wet in with the dry. You can bake this cake in any type pan you desire. I bake most my cakes (this one included) at 325. This cake came out moist and delicious. We frosted one layer with chocolate frosting (my daughter insisted) and left the other plain. I prefer plain. The frosting was too much sweet for my taste, however my 4 year old daughter wouldn't have it any other way. Try it, you can't go wrong!
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7 users found this review helpful
I used Duncan Hines Butter Recipe Cake mix. Made the cake according to the box directions,...
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Reviewed on Feb. 13, 2004 by SEAVU
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SEAVU
Feb. 13, 2004
This recipe is great. Adding the sour cream gives the box cake more flavor and a homemade taste. I suspect most people will have to add about 10 minutes to the baking directions on the box because of the addition of the sour cream.
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6 users found this review helpful
This recipe is great. Adding the sour cream gives the box cake more flavor and a homemade...
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Reviewed on Feb. 12, 2004 by EASTMAN
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EASTMAN
Feb. 12, 2004
The first time I baked this recipe it was ate in two days. The children asked me to make it again. The second I made it it was eaten in one day. Very moist and delicious cake. We love it.
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5 users found this review helpful
The first time I baked this recipe it was ate in two days. The children asked me to make it...
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Reviewed on Oct. 9, 2006 by Gail
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Gail
Oct. 9, 2006
This cake was wonderful. I did change a few things. Using a Duncan Hines Butter Fudge Cake Mix....I substituted some of the water with coffee(1/2 cup)then used 1/8 cup water and the 2 tsps vanilla. I gently folded in the sour cream just until blended. I put the batter in my NordicWare bundt pan and baked at 350 for 45 minutes. The result was perfectly formed cake, moist and good texture. My husband is a moist cake freak and he said it was dangerous.
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4 users found this review helpful
This cake was wonderful. I did change a few things. Using a Duncan Hines Butter Fudge Cake...
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Reviewed on Oct. 29, 2005 by R
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R
Oct. 29, 2005
My cake fell flat 5 minutes after I pulled it from the oven, and was doughy, even though I had it in 12 minutes longer than the box called for. What a disappointment.
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4 users found this review helpful
My cake fell flat 5 minutes after I pulled it from the oven, and was doughy, even though I had...
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Reviewed on Dec. 29, 2003 by SANBIL
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SANBIL
Dec. 29, 2003
I followed directions to the letter and this cake fell flat as a pancake and was not cooked through. I was very disappointed.
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4 users found this review helpful
I followed directions to the letter and this cake fell flat as a pancake and was not cooked...
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Reviewed on Apr. 6, 2003 by ELI THOMPSON
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ELI THOMPSON
Apr. 6, 2003
I must have done something wrong, I followed the recipe exactly & baked the cake for 50 minutes according to the box, then I tested it with a toothpick & it came out clean. Two minutes after I took the cake out of the oven it shrunk half its size. When I cut the cake was very spongy, as if it was not cooked all the way.
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4 users found this review helpful
I must have done something wrong, I followed the recipe exactly & baked the cake for 50...
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Reviewed on Oct. 4, 2007 by
Liza
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Liza
Oct. 4, 2007
Used this recipe and followed some advice from the previous reviews and it turned out just as great as everyone said it would! Highly recommend this eaten plain or frosted!
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3 users found this review helpful
Used this recipe and followed some advice from the previous reviews and it turned out just as...
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