The Best Pound Cake
8 tablespoons (1 stick) butter, at room temperature
1/2 cup vegetable oil
1 cup sugar
5 large eggs
1 package (18.25 ounces) plain yellow cake mix
1 cup all-purpose flour
1 container (8 ounces) sour cream, at room temperature
Evaporated milk to fill the line of the empty sour cream carton (1 cup)
1 tablespoon pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan. Set the pan aside.
2. Place the butter and oil in a large mixing bowl, and beat with an electric mixer on medium-low until creamy, 1 minute. Add the sugar, and beat another 1 to 2 minutes, or until creamy. Add the eggs, one at a time, beating each time until the batter is lemon colored and the yolk of the egg has just been combined. Add the cake mix, flour, sour cream, evaporated milk, and vanilla. Beat another 1 1/2 to 2 minutes, or until the batter is thick and well combined. Pour the batter into the prepared pan. Place the pan in the oven.
3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 60 to 65 minutes. Remove the pan from the oven and place on a wire rack to cool 15 minutes.
4. To serve, slice and served with sweetened peaches or berries.
Source: Ann Byrn