SOUR CREAM POUND CAKE 1 Duncan Hines Butter Cake Mix (MUST USE THIS BRAND! ;-) 1/2 cup granulated sugar 3/4 cup Wesson oil 4 eggs, beat after adding each one 8 oz. light sour cream (but NOT fat free) Mix all above ingredients together well and pour into well-greased and sugared bundt or tube pan. Bake @ 350 degrees for 50-55 minutes. After removing from oven allow cake to cool in pan five minutes. Then turn out on wax paper and leave pan inverted over cake and cool completely. This is a VERY moist and wonderfully flavored pound cake and can (and around here is often) be eaten without any topping at all. However, it is wonderful served with peaches, blueberries, strawberries, or fudge sauce (and whipped cream of course) too. Source: unknown From Maggie