The Best And Richest Pound Cake From A Mix

1. 1

   Place a rack in the center of the oven and preheat the oven to 350u00b0.

2. 2

   Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.

3. 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. 4

   Add the sugar and beat until creamy, 1 to 2 minutes longer.

5. 5

   Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.

6. 6

   Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.

7. 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. 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. 9

   Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.

10. 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. 11

    Allow the cake to cool completely, 20 minutes longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.