Bisquick Sour Cream Pound Cake
|Keywords:||moist, tasty, BUTTERY|
|Serves:||10 to 12 servings depending on slice size|
|3 c||original bisquick mix|
|2 c||granulate sugar|
|1/2 c||all purpose flour|
|1 1/2 stick||butter, softened to room temperature|
|1 c||sour cream, room temperature ( i used daisy brand)|
|1 tsp||vanilla extract|
|1 tsp||butter flavoring|
|3-5||drops yellow food coloring (optional)|
|assorted candies for decoration|
|canned frosting or make your own|
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DirectionsPreheat 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.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.Bake the required amount of time, 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.When cake has cooled, transfer to cake platter.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.Cut and serve this tasty and easy recipe to guests.