It’s Amazing the Difference a Mixer Can Make!

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.

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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.

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Only this time, it didn’t happen. As full as that bowl was of stuff, it didn’t happen.

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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!

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Ingredients:
1 box cake mix – Duncan Hines Goden Cake Mix
1 c. all purpose flour
1 c. sugar
1 stick margarine at room temp
3 eggs
8 oz. sour cream
1 tsp. vanilla
2/3 c. water

Directions:
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.

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