Post by Baking_Bud on Dec 20, 2002 22:48:04 GMT -6
CREAM CHEESE POUND CAKE
1 pkg. yellow cake mix
1 pkg. (8 oz.) cream cheese, softened
4 large eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
2 tsps. pure vanilla extract
Preheat oven to 350 degrees. Prepare a bundt pan by spraying with PAM.
Directions: Place the cake mix, cream cheese, eggs, water, sugar, oil, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat 2 minutes more, scaping the sides down again if needed. The batter should be well blended. Pour the batter into a prepared pan, smoothing it with a rubber spatula. Place the pan in the oven and bake until the cake is golden brown and springs back when lightly pressed with your finger, 35-40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake, invert it onto a rack, then invert it onto a serving platter so that it is right side up.
NOTE: Really nice to serve with sliced strawberries and whipped cream.
1 pkg. yellow cake mix
1 pkg. (8 oz.) cream cheese, softened
4 large eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
2 tsps. pure vanilla extract
Preheat oven to 350 degrees. Prepare a bundt pan by spraying with PAM.
Directions: Place the cake mix, cream cheese, eggs, water, sugar, oil, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat 2 minutes more, scaping the sides down again if needed. The batter should be well blended. Pour the batter into a prepared pan, smoothing it with a rubber spatula. Place the pan in the oven and bake until the cake is golden brown and springs back when lightly pressed with your finger, 35-40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake, invert it onto a rack, then invert it onto a serving platter so that it is right side up.
NOTE: Really nice to serve with sliced strawberries and whipped cream.