The start of a new school year means treats for the neighborhood kids and when I think of treats for kids, I think – cupcakes (well, candy too). Now I’m sure you’re wondering why the piece of cake. Well, the Sour Cream Cake by Mary Beth (#1) is my go-to recipe whenever I make cupcakes. Once you’ve made cupcakes with this recipe it’s hard to use any other recipe. The secret ingredient, you guessed it, sour cream. With an extra egg, a little less water, a little more oil and a cup of sour cream, you end up with a cake so moist and delicious that you’ll receive a text from your brother claiming it ‘the best cake he’s ever had’! True. Story.
What I love about this recipe is that any flavor or brand can be used. I’ve made it with red velvet, yellow, spice and for this post, Golden Butter by Pillsbury. The icing I used can be found on the sponge cake post and the link is here. The change-up in the recipe on the box transforms the cake mix into a heavenly treat. And what’s even better, who doesn’t have a cake mix or two in their pantry at all times? My mom always had multiple cake mixes in her cabinet. Even when I’d grocery shop for her she’d have me pick up a cake mix and I knew very well there was one or two in her cabinet. For sure a security thing. She knew that at any time she could get a call when a cake was needed at church, or just to have one baked for Sunday afternoon. I’m already seeing myself fall into that pattern.
Well, here’s to another school year. The high traffic times through town will change up a bit, we’ll be hearing the football games at the high school and that means fall is right around the corner. Thanks so much for being here and give this cake a try. You’ll see just how easy and wonderful it is.
If you’re having a gathering with kids, what’s your favorite treat to make? Please leave a comment for the Sock Box 10 community.
Thanks for stopping by, Rose
- 1 box cake mix any flavor.
- 8 oz sour cream
- 4 eggs
- ¼ cup water
- ½ cup oil
- ¼ cup sugar
- Place all ingredients in a bowl and mix with an electric mixer until well blended.
- Bake according to directions on cake mix.
- It's just that easy!
Rose, wondering if the icing with a raw egg is safe. I’ve eaten it several times(most delicious) but people have questioned me about eating a raw egg. I just told them it’s good for you😊I don’t know if that is explanation enough, can you add anything to that? Love your blog!
Hello, Marabeth (I hope that’s your correct name), that is a great question and I have wondered the same thing. All I have to offer for an answer is that I have been making that icing for years and have never had a problem. Even without refrigeration, I’ve never experienced a problem. I wish I had something more to add about the safety of it, but all I can think of is the movie ‘Rocky’ and Sylvester Stalone drinking raw eggs. I know, silly, right? I’m sure the butter and powdered sugar help diffuse any possible problems with the egg. Refrigeration would be the safest route. Thanks again for being a part of Sock Box 10 and let me know if there’s anything you would like to see added or a specific thing you’d like to learn. Rose