Sock-It-to-Me Cake
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Appears in Cook's Country February/March 2009
WHY THIS RECIPE WORKS
We replaced milk with sour cream our Sock-It-to-Me Cake, which yielded a moister crumb. Instead of the vegetable oil of the original back-of-the-Duncan-Hines-box recipe, we used more flavorful melted butter in the cake batter.For the ripple...