A lighter take on the traditional pound cake!. Instead of the usual butter-heavy recipe, this pound cake
utilizes sour cream and cake mix to keep it moist and soft without adding extra
fat. It’s perfect for a quick, delicious
dessert!
Ingredients:
- 1 package yellow cake mix
- 1 cup sour cream
- 1/2 cup sugar
- 3 eggs
- 3/4 cup oil
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- Soft butter or oil and flour for the pan
Equipment:
- 10-inch round bundt cake pan
- Durations::
1.
Preparing the Pan:
·
Preheat your oven
to 350°F (175°C).
·
Lightly grease a
10-inch bundt pan with butter or oil, then dust it with flour. Shake out any excess flour.
2.
Making the Batter:
·
Combine the cake
mix, sour cream, sugar, eggs, oil, and vanilla extract in a large mixing bowl.
·
Using an electric
mixer at low speed, blend the ingredients for 1-2 minutes until they are
well combined.
·
Scrape down the
sides of the bowl, then increase the speed to medium and beat for an additional
2 minutes, or until the batter is smooth.
3.
Creating the
·
Remove 1 cup of
the batter and mix it with the cocoa powder in a separate bowl.
4.
Layering the Batter:
·
Pour a portion of
the plain batter into the prepared bundt pan.
·
Add a layer of
the cocoa batter on top.
·
Continue
alternating layers until all the batter is used, creating a marbled
effect.
5.
Baking:
·
Place the pan in
the preheated oven and bake for 35-45 minutes, until the cake is golden brown
and a toothpick inserted into the center comes out clean.
·
The cake should
spring back when lightly pressed.
6.
Cooling and Serving:
·
Allow the cake to
cool in the pan for 10 minutes before inverting it onto a wire rack to cool
completely.
·
Slice and enjoy a
piece of this soft, flavorful pound cake!
Tip: Serve with a dusting of powdered sugar or a
drizzle of chocolate glaze for an extra indulgence!
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