Ingredients
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1
-
1
-
1/3
-
1/4
-
1/4
-
4
-
1
-
-
-
-
-
-
-
-
Directions
Sour Cream Yellow Cake,This is the most delicious cake I have ever made! Unlike most reviewers here, I was raised on “TV” dinners, canned veggies, and box cake mix cakes. SO I had a box of lemon cake mix and a box of instant lemon pudding mix the pantry. Found this recipe because I wanted to use up some sour cream –the remains of a larger tub. SO lemon cake mix replaced the yellow, and 4oz box of instant pudding replaced the 1/4 c sugar. Otherwise no other changes were made. Of course I made my own frosting…classic buttercream with lemon extract in addition to vanilla. I AM a frosting snob 😉 –Diana H.,Great recipe! I hate that we are cheated out of cake mix in the box every year! I buy extra boxes of chocolate and yellow cake mixes when they are on sale. use 1/2 cup of cake mix to add to the 15 oz cake mix to get about 18 oz. Of course using 3 eggs, 1/3 cup oil for 15 0z cake mix instead of the usual 18oz cake mix makes a difference!! Sorry Betty & Duncan, you all can’t fool us!
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Steps
|
1
Done
|
Preheat Oven to 350 and Lightly Grease and Flour a 13x9 Pan. |
|
2
Done
|
Combine All Ingredients in Large Mixing Bowl and Blend on Low Speed of Mixer For 1 Minute. |
|
3
Done
|
Scrape Down Sides With Spatula. |
|
4
Done
|
Increase Mixer Speed to Medium and Beat an Additional 2 Minutes. |
|
5
Done
|
Pour Batter Into Prepared Pan. |
|
6
Done
|
Bake For 30 to 35 Minutes or Until Golden Brown and Tests Done When a Toothpick Inserted in the Center Comes Out Clean. |
|
7
Done
|
Cool on a Wire Rack and Frost as Desired. |
