Moist Pound Cake With A Cake Mix Food

THE BEST AND RICHEST POUND CAKE FROM A MIX

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°.
• Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
• Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
• Add the sugar and beat until creamy, 1 to 2 minutes longer.
• Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
• Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
• Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
• Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
• Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
• Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
• Allow the cake to cool completely, 20 minutes longer.

SUPER-MOIST CAKE MIX LEMON POUND CAKE

Steps:

• Preheat oven to 350°F and grease bundt pan.
• Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
• For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

POUND CAKE FROM CAKE MIX

Steps:

• Preheat oven to 350°F. Spray pan with vegetable pan spray.
• In a large bowl, or in the bowl of a stand mixer, combine cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan.
• Bake for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove from pan and place onto wire rack to cool completely.
• In a small bowl, whisk together powdered sugar and milk until sugar is completely dissolved. Divide glaze into 6 separate bowls.
• Using icing colors, tint glaze as follows:1 bowl pink (use Pink Icing Color)1 bowl yellow (use Lemon Yellow Icing Color)1 bowl green (combine Kelly Green and Sky Blue Icing Colors)1 bowl teal (combine Sky Blue and Kelly Green Icing Colors)1 bowl periwinkle (combine Violet and Sky Blue Icing Colors)1 bowl white
• Prepare 6 decorating bags, separately, with pink, yellow, green, teal, periwinkle and white glaze. Cut small tip off each bag.
• Pipe drops of white glaze over top of cake. Alternate piping colored glaze and white glaze, allowing icing to drip down sides of cake. Continue filling in gaps. Tap cake on surface to help icing drip, if needed.

SUPER MOIST POUND CAKE

Steps:

• preheat oven to 325. Cream cheese and butter should be room temperature.
• Mix together cream cheese, butter, shortening, eggs, sugar, and vanilla. Next add the milk salt and baking powder. Add cake flour a half a cup at a time. Batter will be thick. Pour into bundt pan. Bake for 1 hr 15 minutes
• I prefer to add the glaze while its still warm.

WONDERFUL BUTTERY MOIST POUND CAKE!

Steps:

• Set oven to 350 degrees.
• Grease a large springform pan (do not use a Bundt or tube pan!).
• In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
• Add in the flour and beat until combined (mixture will be thick and coarse).
• Add in eggs (one at a time) mixing well after each addition.
• In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
• In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
• Add the lemon juice/baking soda mix to the batter; mix until combined.
• Pour the batter into prepare greased springform pan.
• Combine the 1/3 cup sugar with the chopped nuts.
• Sprinkle on top of cake.
• Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
• Cool the cake completely in the pan before removing.
• Delicious!

MIX AND MATCH POUND CAKE

Steps:

• Preheat oven to 350°F; grease a bundt, tube, or 9x13 cake pan. Set aside.
• Add all ingredients except frosting to mixing bowl. Beat well.
• Pour into prepared pan.
• Bake for 50-60 minutes.
• Until it passes the toothpick test.
• The touch test isn't always accurate on this cake.
• Let rest for 10-15 minutes then invert onto cake plate.
• I leave the 9x13 in the pan.
• Let cool.
• Heat frosting in microwave till pourable.
• Drizzle over cake and let sit until frosting is set.

MOIST, DENSE, HEAVY CREAM POUND CAKE

Steps:

• Cream sugar and softened butter until smooth.
• Add eggs in 1 at a time, mixing well between each addition.
• sift in 1 1/2 cups cake flour, and combine.
• Add heavy cream to mixture, stir in well.
• sift in the remaining 1 1/2 cups cake flour and combine until smooth.
• Stir in vanilla extract and additional optional flavors.
• Pour into Greased and floured bundt pan or 2 loaf pans.
• Place in the middle of a cold oven, turn on heat to 350 degrees F.
• Bake 60-70 minutes, until a knife inserted in the middle of the cake comes out clean.
• (the smaller the pan, the less time it will take to bake.).
• Remove from oven and let cool before removing from pan.
• store in an airtight container or wrap with aluminum foil.