Served at a lovely baby shower, this cake is so moist with the addition of vanilla pudding mix and sour cream. Perfect for Valentine's Day too. Another delicious cake is Polly Rosenbaum's 100th Birthday cake from Tastes & Treasures cookbook, page136.
SOUR CREAM PUDDING POUND CAKE
1 yellow cake mix
1 (5 oz.) pkg. instant vanilla flavor pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1 tsp pure vanilla extract
Combine all ingredients in a large mixer bowl. Blend at medium speed for 4 minutes. Line 3 round 9-inch cake pans with parchment paper. Spray the sides with cooking spray (this makes it easy to come out of the pans). Divide batter evenly into each pan and spread batter to the sides. Bake at 35 degrees for 18-20 minutes.
Option: Pour into 2 greased loaf pans. Bake at 350 degrees for 45 to 50 minutes.
2 8 oz packages cream cheese
14 oz. can sweetened condensed milk
3/4 cup lemon juice
2 cups fresh raspberries, divided
6 oz frozen whipped topping
Using medium sized bow, whip together cream cheese, condensed milk and lemon juice. Fold in 1 cup raspberries and whipped topping. Blend. Chill for 10 minutes.
Frost cake layers and garnish with remaining 1 cup raspberries. Refrigerate until ready to serve.