Saturday, June 11, 2011

Cream Cheese Pound Cake

In recent conversation with kr concerning her brownie recipe I offered up my Pound Cake recipe. Here it is. This is simple, and yet so awesome you'll believe it was from scratch instead of a bootlegged box mix.
You will need:

-- 1 box of Duncan Hines Butter Recipe Yellow cake mix (another mix won't work, so don't even go there)
-- 8oz of cream cheese, softened
-- 4 eggs
-- 1/2 cup oil, canola works the best, get it
-- 1/2 cup hot water. not boiling, just hot
-- 1/2 cup sugar
-- 2 Tablespoons melted butter
-- 1 Teaspoon vanilla

Mix it all up like ya do...

... and pour into a greased and floured TUBE PAN. You really need a TUBE PAN for this. It's a large cake, and if you use a Bundt it will overflow and make a mess inside your oven. You don't want that. (If you aren't sure, yes, a Tube Pan is what you would use for Angel Food or Chiffon cakes).

Bake for about 90 minutes at 300 degrees (You can bake at higher temps, but the slower rise of 300 really does work best), until a light brown surface appears on top and the edges start to pull away from the sides of the pan.

It's good with strawberries or any other topping, but I prefer just eating it plain.

1 comment:

Vanesa Littlecrow W. said...

Seriously, why would anyone substitute Duncan Hines with anything else? It's like the Contadina sauce of the cake world.