| SOUR CREAM BUNDT CAKE |
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Makes One 10-inch Bundt Cake 12 to 16 ServingsCinnamon Sugar 6 tablespoons sugar 2 tablespoons ground cinnamon Cake 2 -3/4 cups all-purpose flour 1 cup sugar 1 package (4-serving size) vanilla flavor instant pudding and pie filling mix (not sugar-free) 1 tablespoon plus 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (8 ounces) dairy sour cream 3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick 3/4 cup milk 4 eggs 2 teaspoons vanilla extract Reserved Cinnamon sugar Heat oven to 350ºF. Grease 10-inch (12-cup) Bundt pan. For cinnamon sugar, combine 6 tablespoons sugar and cinnamon in small bowl. Sprinkle in pan until generously coated. Reserve remaining cinnamon sugar. For cake, combine flour, 1 cup sugar, pudding mix, baking powder and salt in large bowl. Combine at low speed of electric mixer. Add sour cream, Crisco, milk, eggs and vanilla. Beat at medium speed 1 minute. Pour half of batter (about 3 cups) into pan. Srpinkle with reserved remaining cinnamon sugar. Cover with remaining batter. Bake at 350ºF for 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack before removing from pan. Place cake, fluted side up, on serving plate. Serve warm or at room temperature. |
