Sour Cream Bundt Cake Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Oct. 18, 2002
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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Reviewed: Aug. 30, 2002
My family LOVED this cake! It was so very moist & delicious. I will make it again and again!
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Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA
Living In: Conway, South Carolina, USA

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Reviewed: Feb. 12, 2001
This is my top secret recipe STILL almost a year later and it always comes out perfectly! I use this trick with chocolate, white and yellow cake mixes... My 14 year old daughter loves making it with me and I am sure it will turn into her top secret recipe... You do have to cook it a tad longer just keep an eye on it and check it frequently at the end. I do NOT use an entire cup of sour cream it is more like 3-4 TBLS people at my office request me to make this cake for office parties...
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Photo by Charlotte Fink Santella

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Aug. 15, 2000
I thought this recipe was not only delicious and moist but so easy to make! I chose a chocolate cake mix and added a cup of chocolate chips. My family loved it!
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Reviewed: Jul. 27, 2000
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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