Yesterday Nate remembered that he has a work potluck lunch thing on Tuesday. Because I am such a wonderful wife I volunteered to make a cake for him to bring. A sour cream pound cake. Since I’m such a messy baker I decided to document the event. Seriously, the mess I make, it’s impressive. The recipe is one that I got from my mom, and she got from a friend that I think got it from one of those Cake Doctor books.
They all start with a box cake, with extras.
So that was the easy part. Then comes the mixing part. Here’s where things normally go wrong. And when I say wrong I mean wrong in a “how did the cake batter get all the way onto that wall over there” wrong.
Only this time, it didn’t happen. As full as that bowl was of stuff, it didn’t happen.
I wonder if a new mixer really could make that big a difference. My mom gave me an awesome Kitchen Aid hand mixer after my last mixer died to suddenly. It was pretty awesome though. I think this is the first time I’ve ever used a mixer without flinging batter onto every adjacent surface. Rock on, Kitchen Aid!
1 box cake mix – Duncan Hines Goden Cake Mix
1 c. all purpose flour
1 c. sugar
1 stick margarine at room temp
8 oz. sour cream
1 tsp. vanilla
2/3 c. water
Put all ingredients in the mixing bowl and mix for 4 minutes or until well mixed. Place in a well greased and floured bundt pan (I just spray with Pam with Flour).
Bake at 325° for 1 hour 10 minutes. Cool in pan for 10 minutes and then turn out. Makes 16 servings.
The sad part is where I won’t actually get to eat any of the cake.