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
1 package (8 ounces) cream cheese, softened
Powdered sugar, if desired
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.
Beat all ingredients except powdered sugar in large bowl on low speed
30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes,
occasionally. Pour into pan.
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
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
Shopping" on the top of this page to shop Betty Crocker online, then
search for bundt to find shapes beyond the classic.