“This recipe spread like wildfire inour community. It is very close to the old fashioned pound cakes,but doesn’t take as long. Stays moist for several days, if it’snot eaten before then.” Submitted by Annetta Smith of Williston,Florida USA
Recipe: Always Moist PoundCake
1 (18.25-ounce) package Duncan Hines brandall butter cake mix *
4 large eggs
3/4 cup vegetable oil
1/2 cup granulated sugar
8 ounces (1 cup) sour cream
1 teaspoon vanilla extract
Makes 12 servings.
* I have substituted other flavor mixesusing same added ingredients as this one, and they are just asgood. I like this one because of the butter flavor. I’ve alsoadded lemon extract instead of the vanilla and it adds a wonderfulflavor.
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