SOUR CREAM YELLOW CAKE RECIPE RECIPES

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SOUR CREAM YELLOW CAKE RECIPE - FOOD.COM



Sour Cream Yellow Cake Recipe - Food.com image

Starts with a mix but tastes totally homemade from scratch. Same recipe can be used with other flavor mixes. Great when you need a last minutes dessert.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12-16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package yellow cake mix
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
4 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350° and lightly grease and flour a 13x9 pan.
  • Combine all ingredients in large mixing bowl and blend on low speed of mixer for 1 minute.
  • Scrape down sides with spatula.
  • Increase mixer speed to medium and beat an additional 2 minutes.
  • Pour batter into prepared pan.
  • Bake for 30 to 35 minutes or until golden brown and tests done when a toothpick inserted in the center comes out clean.
  • Cool on a wire rack and frost as desired.

Nutrition Facts : Calories 318, FatContent 16.4, SaturatedFatContent 4.3, CholesterolContent 72.8, SodiumContent 323, CarbohydrateContent 38.6, FiberContent 0.5, SugarContent 23.6, ProteinContent 4.4

COCONUT SOUR CREAM CAKE RECIPE - FOOD.COM



Coconut Sour Cream Cake Recipe - Food.com image

VERY MOIST!!! Calling all coconut cake lovers! This one is for you! The secret to this cake is the use of frozen coconut (because of its wetness), the blend of sour cream and the required refrigeration time. Also, the use of the 'real butter' yellow cake mix, not a white cake mix. A true winner for flavor and moistness. My granddaughter requested a coconut cake for her birthday. I remembered that this was the popular recipe my mother used in the 1960s for her coconut cake. To get the best flavor it is required to let the cake "mellow" in the refrigerator at least a day before cutting and the longer, the better it gets. Therefore, patience is required. It has been known to be called "The 3 Day Coconut Cake". May be kept refrigerated up to one week. I normally use 2 square 8x8 cake pans for prettier slices and trim the brown off of the outer cake edges after cooling. Makes a great presentation for a birthday cake celebration. Time stated for recipe does not include refrigeration time.

Total Time 30 minutes

Prep Time 30 minutes

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (18 ounce) yellow butter recipe cake mix (Duncan Hines)
1/2 cup butter (use real butter)
3 eggs
2/3 cup water
1 (16 ounce) carton sour cream
1 (12 ounce) frozen coconut (thawed)
1 cup sugar
1 (8 ounce) Cool Whip
1/2 cup coconut flakes (sprinkling on top)

Steps:

  • Approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours and let flavors blend.
  • Mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8" greased baking cake pans. Bake as per instructions and allow to cool. Cut cake layers in half making a total of four layers. (I have found that using dental floss cuts a layer nicely into halves. I also trim the brown off of the outer cake edges.).
  • Frost with sour cream mixture and stack layers. Spread cool whip evenly on outer cake edges and on top. Sprinkle top with coconut flakes.
  • Keep refrigerated at least one day before cutting cake. Better if you can wait two or three days, but it's very hard to do that!
  • Enjoy this very moist cake!

Nutrition Facts : Calories 593.3, FatContent 33.6, SaturatedFatContent 19.4, CholesterolContent 109.9, SodiumContent 462.5, CarbohydrateContent 69, FiberContent 0.7, SugarContent 49.1, ProteinContent 6.2

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