Sunday, October 23, 2005

Cream Cheese Pound Cake

Cream Cheese Pound Cake

3 cups Original Bisquick® mix
1 1/2 cups granulated sugar
1/2 cup Gold Medal® all-purpose flour
3/4 cup butter or margarine
1 teaspoon vanilla
1/8 teaspoon salt
6 eggs
1 package (8 ounces) cream cheese, softened
Powdered sugar, if desired

1.
Heat oven to 350°F. Grease and flour angel food cake pan (tube pan),
10x4 inches, 12-cup bundt cake pan or 2 loaf pans, 9x5x3 inches.
2.
Beat all ingredients except powdered sugar in large bowl on low speed
30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes,
scraping bowl
occasionally. Pour into pan.
3.
Bake 55 to 60 minutes or until toothpick inserted near center comes out
clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof
serving
plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.

Note: Surprise family and friends and bake this cake in a bundt pan
with a newer shape, available in the Betty Crocker® Catalog. Click the
link "Catalog
Shopping" on the top of this page to shop Betty Crocker online, then
search for bundt to find shapes beyond the classic.

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