cream cheese pound cake

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  1. Cream Cheese Pound Cake Recipe:

Ingredients :

1-1/2 cups butter, softened

1 package (8 ounces) cream cheese, softened

3 cups sugar

6 eggs

2 teaspoons vanilla extract

1 teaspoon lemon extract

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Directions :

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners’ sugar, strawberries and whipped cream if desired. Yield: 16 servings.

  toffee poke cake

  1. Toffee Poke Cake Recipe:-

Ingredients :

1 package chocolate cake mix (regular size)

1 jar (17 ounces) butterscotch-caramel ice cream topping

1 carton (12 ounces) frozen whipped topping, thawed

3 Heath candy bars (1.4 ounces each), chopped

Directions :

Prepare and bake cake according to package directions, using a greased 13×9-in. baking pan. Cool on a wire rack.

Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving. Yield: 15 servings.

pineapple

  1. Pineapple Pudding Cake Recipe:-

Ingredients :

1 package (9 ounces) yellow cake mix

1-1/2 cups cold fat-free milk

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 package (8 ounces) fat-free cream cheese

1 can (20 ounces) unsweetened crushed pineapple, well drained

1 carton (8 ounces) frozen fat-free whipped topping, thawed

1/4 cup chopped walnuts, toasted

20 maraschino cherries, well drained

Directions :

Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.

Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving. Yield: 20 servings.

 – Pratiksha Trivedi

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