Sour Cream Yellow Cake

I love this recipe! Instead of vegetable oil I used 1/3 cup of melted butter, it made it taste even more homemade. Went great with my homemade fluffy chocolate frosting!

I stopped making yellow cake mixes because I hated the "process flavor" of it that seemed I (a regular baker) could only detect. I decided to try this one because the reviews said it didn't have that "taste" and since it seemed easy. Well I was very happy I did! It taste really good! I will be making it again.

Fantastic, easy, fun to make cake to enjoy; Great for Holi-day time,and stop in visitors..I made mine in a blender ;never had a cake that went together so smoothly, effortless and delicious!<br/>I made it in a Toaster oven at 325 degrees for 30 minutes,and also made a quick lemon glaze to drizzle on top using 1C water, 1 cup of sugar and 2T of lemon juice ..boiled together until a light syrup, about 5 minutes,...While cake was still warm, tuned out onto a platter and slowly drizzle gaze until all absorbed. Rave family reviews! Thanks for this gift of a recipe!

Great recipe! I hate that we are cheated out of cake mix in the box every year! I buy extra boxes of chocolate and yellow cake mixes when they are on sale. I use 1/2 cup of cake mix to add to the 15 oz cake mix to get about 18 oz. Of course using 3 eggs, 1/3 cup oil for 15 0z cake mix instead of the usual 18oz cake mix makes a difference!! Sorry Betty & Duncan, you all can't fool us!

What a nice recipe Marie. We really enjoyed this lovely cake made with a mix. I didn't have enough sour cream so I added some cream cheese to the mix. Wow, was this cake good, quick and easy to make with great results. excellent flavor and texture. The cake was moist, tender and light, frosted with a simple butter cream frosting. Made for Whats on the Menu Tag Game. 2014