The Best And Richest Pound Cake From A Mix

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 8 tablespoons butter, at room temperature
• 1/2 cup vegetable oil
• 1 cup sugar
• 5 large eggs
• 1 (18 1/4 ounce) package yellow cake mix
• 1 cup flour
• 1 (8 ounce) container sour cream, at room temperature
• 1 cup evaporated milk
• 1 tablespoon vanilla

Recipe

• 1 place a rack in the center of the oven and preheat the oven to 350°.
• 2 lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
• 3 place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
• 4 add the sugar and beat until creamy, 1 to 2 minutes longer.
• 5 add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
• 6 add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
• 7 increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
• 8 pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
• 9 remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
• 10 run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
• 11 allow the cake to cool completely, 20 minutes longer.