BISQUICK SOUR CREAM POUND CAKE
I never knew BISQUICK COULD RISE TO THE OCCASSION, as it did with this cake. I got a version of this recipe from Betty Crocker, but did change a few things to my taste & the results were AMAZING. This is basically a dump beat & make cake, couldn't be simpler. I used sour Cream instead of cream cheese, I used Jumbo eggs, and...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F. Grease & flour 10 inch angel food- tube cake pan or use BAKERS JOY AS I did. It has the flour in the spray.
- 2. Dump all ingredients into a large bowl and beat on low for about half minute. Then increase speed to medium and beat for about 4 minutes, and scrape sides of bowl as needed. Pour batter into prepared pan.
- 3. Bake the required amount of time 1 hour, or until toothpick inserted into the center of cake comes out clean. Remove from oven and let cool for about 10 minutes, then invert onto cooling rack.
- 4. When cake has cooled, transfer to cake platter.
- 5. Frost with desired frosting and additional candies to garnish if desired. You may also opt to dust with powdered sugar in lieu of frosting if desired.
- 6. Cut and serve this tasty and easy recipe to guests.
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