Honey Sour Cream Pound Cake
Recipe by: Joni Underwood
Ingredients:
1 box yellow cake mix
1 box (3.4 oz) vanilla instant pudding
5 large eggs, beaten
½ cup honey
2 tsp vanilla flavoring
1 cup sour cream
½ cup butter, melted
½ cup buttermilk
Directions:
Preheat oven 350 degees. Grease tube pan. Mix dry ingredients in a large bowl. Mix wet ingredients together in medium bowl and mix well. Combine wet mixture into dry mixture bowl and blend well. Pour into greased tube pan and bake for 1 hour or until inserted toothpick comes out clean.
Great served with whipped topping and drizzled honey. Makes 12-16 servings.
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