1 cup full-fat sour cream
3/4 cup vegetable oil
1/2 cup milk
4 eggs
1 box (15 – 16 ounces / 432 – 461 grams) yellow or vanilla cake mix, unprepared
1 box (4-serving size) instant vanilla pudding mix, unprepared
3/4 cup vegetable oil
1/2 cup milk
4 eggs
1 box (15 – 16 ounces / 432 – 461 grams) yellow or vanilla cake mix, unprepared
1 box (4-serving size) instant vanilla pudding mix, unprepared
First, preheat the oven to 325°F.
Next, grease the bundt pan well with oil or butter.
Then combine the sour cream, oil, and milk, beat in the eggs, then incorporate the cake mix and pudding mix.
The batter will be oddly thick but that’s exactly how it’s supposed to be.
Pour the batter into the pan and bake for 40 – 45 minutes.
Let the cake cool in the pan for about 20 minutes before removing.
Lastly, after the cake has cooled significantly, top it with your favorite glaze or frosting.
Original recipe from beatbakeeat.com
Next, grease the bundt pan well with oil or butter.
Then combine the sour cream, oil, and milk, beat in the eggs, then incorporate the cake mix and pudding mix.
The batter will be oddly thick but that’s exactly how it’s supposed to be.
Pour the batter into the pan and bake for 40 – 45 minutes.
Let the cake cool in the pan for about 20 minutes before removing.
Lastly, after the cake has cooled significantly, top it with your favorite glaze or frosting.
Original recipe from beatbakeeat.com
Glaze
2 cups sifted confectioner's sugar
2 cups sifted confectioner's sugar
2-4 tablespoons milk, half and half, water, or flavored liquid of choice
1/2 to 1 teaspoon vanilla extract
Instructions
In a bowl, whisk together sifted powdered sugar, vanilla extract, and enough liquid to thin the glaze to your desired consistency for dipping, drizzling, or pouring over your favorite baked goods and pastries. Glaze will be smooth.
See the FAQ section above for make ahead and storage instructions and the notes below for flavor variations.
Recipe from stripedspatula.com
