A very easy and delicious dessert.

You all know how much I love to bake, especially cheesecakes and tarts, but I have to admit I never bake regular cakes.  They always seem to come out looking like ski slopes requiring a lot of icing on one side to even them out.   But, I have always wanted to try my hand at a Bundt Cake and I just did.  Much to my surprise, it worked.

Using our friends, Kirk and Sue as guinea pigs, I found the following recipe on Cooks.com and made it.  Guess what, it came out great.  It really was good, light and fluffy.   So, I wanted to give it to all of you to try.  To serve it, I mixed fresh berries with a little sugar, let them set for 1 hour and served on top.  Yum, yum…Bet whipped cream would be good also.

Sour Cream Bundt Cake

Printed from Cooks.com

1 box Duncan Hines Butter recipe cake

½ cup pecans

½ cup sugar

¾ cup oil

4 eggs

1 cup sour cream

3 tbsp brown sugar

1 tsp vanilla

2 tsp cinnamon

Preheat oven to 325 degrees.

Mix sugar and oil. Add cake mix. Mix. Add sour cream. Mix thoroughly. Add 1 egg at a time, mixing after each egg. Add brown sugar and cinnamon and vanilla. Grease and flour Bundt pan. Pour in ½ the batter, sprinkle on pecans then add remaining batter. Bake at 325 degrees for 1 hour. Remove from pan. Let cool 5 minutes. If you are using the glaze listed below, punch holes in top and sides with a fork. Pour on glaze.^

Glaze

1 cup powdered sugar

2 tbsp. butter

2 to 3 tbsp milk

Mix, heat and pour over the cake.

^I did not use the glaze, felt it was too sweet. 

Enjoy and let me know how it went. 

Thanks,

Brenda