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This Sour Cream Cake features a cinnamon-sugar swirl that creates a delightful ribbon of flavor through an incredibly moist, tender crumb. The combination of powdered sugar, butter cake mix, and rich sour cream creates the perfect texture, while the brown sugar-cinnamon filling adds warmth and depth. Despite the confusing original recipe, the results are worth deciphering—a versatile cake that works beautifully for brunch, dessert, or coffee time treats.
This recipe was/is a mess.
Called for 2 tsp vanilla and then later called for 1 tsp vanilla.
Also, had chopped nuts in two locations in the ingredients.
And it uses a 1 lb box of powdered sugar and then 1/2 cup of regular sugar. 

Here is the original ingredient listing:
1 (1 lb.) box powdered sugar
2 t. vanilla
1 c. chopped nuts, if desired
1 t. vanilla
1 c. sour cream
1/2 c. sugar
1 pkg. Duncan Hines butter cake mix
3/4 c. oil
4 eggs
1 cup chopped nuts
For the filling:
4 T. brown sugar
2 t. cinnamon
Ingredients
For the cake:
1 (1 lb.) box powdered sugar
2 t. vanilla
1 c. chopped nuts, if desired
1 c. sour cream
1/2 c. sugar
1 pkg. Duncan Hines butter cake mix
3/4 c. oil
4 eggs

For the filling:
4 T. brown sugar
2 t. cinnamon

Directions
Mix all of the cake ingredients.
Mix the brown sugar and cinnamon for the filling. 
Pour 1/2 of batter into pan.
Sprinkle filling over the batter you poured into the pan.
Pour the rest of the batter on top of the filling.
Bake for an hour or until done, 350°.
Good luck!

Serving Size: Makes one cake with filling, serves 10-12 people

🧑‍🍳 The Cook:  Shirley Killingsworth 🔑 Keywords: desserts, cake
🗂️ Categories: 🍰 Cakes, 🍨 Desserts
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Recipe #253 was added on March 01, 2007 and last updated on February 14, 2022.
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