Sour Cream Pound Cake

By carvalhohm

Ingredients

• 2 (18 ounce) boxes white cake mix
• 2 cups flour
• 2 cups sugar
• 1 1/4 tsps salt
• 2 2/3 cups water
• 3 Tbsps vegetable oil
• 1 1/2 Tbsps pure vanilla extract
• 2 cups sour cream
• 8 large egg whites

Details

Adapted from facebook.com

Preparation

Step 1

1. Spray two 9-inch deep round cakepans with non-stick spray. Set aside.

2. Place all ingredients in the bowlof a stand mixer.

3. Beat on low for a few minutes,occasionally stopping the mixer to scrape the sides. Increase speed and beat until batter is smooth.

4. Pour into pans, filling each ⅔ full. You will have extra batterwhich you can use for cupcakes to go along with your cake.

5. Lightly tap cake pans to dissolveair bubbles.

6. Bake for 30 – 40 minutes or untila toothpick inserted into the center comes out clean. Allow cakes to cool for about 20 minutes andthen remove from pan to finish cooling.

7. Assembly: Cut cake layers so they are flaton top. Place one layer on Cake Plate. Spread a buttercream frosting or filling of your choice on top. Place 2nd layer on top. Cover with frosting or rolled fondant. Decorate with real ribbon to give the appearance of a wrapped present. Remove ribbon prior to cutting.