Tuesday, August 5, 2008

Let Them Eat Cake!

Hi everyone! Colleen here! Those of you who know me, know I have this thing for cupcakes. I say "thing." It really is an obsession. Some would say a sickness. I say love. To me, the cupcake is the perfect snack. It's portable, sweet, and it can substitute for a sandwich in a pinch. See!One of my most favorite recipes comes from my mom. It's actually her Sour Cream Poundcake in Cupcake form, but I won't tell if you won't. We have this cake for every celebration, get together, birthday, anniversary, and just because reason we can think of. It really is the perfect cake. So, I thought I'd share it with you. Good things like this shouldn't be a secret...
Laurie's Famous Sour Cream Poundcake

1 box Duncan Hines Butter Recipe yellow cake mix
1 cup all purpose flour
3 eggs
3/4 cup sugar
8 oz sour cream
1 cup milk
1 stick margarine

Preheat oven at 350 degrees. Mix ingredients in mixer and mix until smooth. You will get a pretty heavy batter. Bake in a greased and floured bundt pan (see below for more options) for one hour or until done.

Some tips:

The cake mix must be Butter Recipe cake mix or it won't come out as moist or yummy. You can also mix it up and do chocolate Butter Recipe cake mix. We've done that before and it was amazing. I've heard they also have a lemon Butter Recipe. That would be good too. Just as long as it is Butter Recipe, you are good to go.

You can also lighten this pretty well. I use fat free sour cream, fat free milk, and an egg substitute and it still tastes delicious.

If you don't have a bundt pan, don't worry...You can do this in 2 loaf pans or in cupcake pans. We've even done it as a wedding cake. Just adjust cooking time accordingly. The cake also freezes very well (something we learned when we made it as a wedding cake) and we usually have a loaf of it in the freezer ready and waiting for the day we feel like eating cake.

Serve with a dusting of powdered sugar, or with whipped cream and fruit (Mom likes to add festive seasonal sprinkles.) It frosts very well, but don't use a Whipped frosting. Use a regular frosting due to the density of the cake.

The opportunities are endless.
I hope you enjoy it!


Ryzmomplus2 said...

Oh my! this looks delicious! I will have to try this recipe for sure! Thanks!

Amy Coose said...

OK, Colleen...you have to STOP this right now. I'm dying here, this looks beyond yummy. ;)

Jana Eubank said...

This is very bad for me to see! I have a weakness for cake, as well! Yuuuummmmm! ;)

pickmepam said...

wait, sandwich? isn't that frosting in between your layers?
LOVE IT! just the way i like my cupcakes!
i'm definately going to try this!

Colleen said...

yep! you just take the bottom off of the cupcake and put it on the top. smush. eat. repeat! only way to eat a cupcake!!

Laina Lamb said...

you are killin me. serious.

Jewel said...

Colleen, I had swore to start losing weight, now these delish looking little treats - you are killing me! Ok, I will start my diet after I make a few of these....

pickmepam said...

omg! i can't believe i never thought of this! i always just eat the bottom first, then eat the top half! i'm so glad you told me this!