Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
Beat together butter, sugar, egg and orange rind until fluffy. Stir in pineapple and 1 tablespoon juice.
Cut pound cake into 4 layers.
Spread 1/4 of filling on each slice of cake; stack each slice of cake on top of another.
Sprinkle coconut over top layer. Wrap in foil and chill.
Cut into slices.
Makes 8 servings.
Whisk milk, cream, eggs, and spices/flavorings together.
Heat fry pan and add enough butter to cook with.
Dip pound cake in egg mixture (soak longer for more dry or dense cake).
Do not over soak or your cake will fall apart.
Place in medium high skillet and cook till brown on both sides.
Be careful flipping it so it doesn't break apart.
br>Beat the sugar and egg yolks in a bowl. Add
ups half-and-half, 4 egg yolks, 1 1/2 cup
First, make the pound cake.
Preheat the oven to
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Follow the pound cake recipe directions on the back of the cake mix box.
Butter and flour a 13 x 9-inch pan; pour batter into the pan.
Place sliced peaches over the top; sprinkle with cinnamon and sugar.
Bake as directed for pound cake.
About 10 minutes before it is finished, coat top with butter and more cinnamon and sugar.
nch square baking dish. Place pound cake chunks in the prepared baking
Cut pound cake into slices.
Make a layer in the bottom of 9 x 13-inch pan.
In large mixing bowl, beat cream cheese until fluffy.
Gradually beat in pudding powder, alternately with milk until smooth.
Mix glaze and strawberries in another bowl.
Spoon over cream mixture.
Spread whipped topping over strawberry layer. Garnish with strawberries if desired.
Chill several hours.
.Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
Cut each slice diagonally into triangles.
Place slices in bottom of 2 1/2 quart clear glass bowl.
Brush generously with sherry.
Spoon berries evenly over the slices.
Whisk milk and pudding mix in a large bowl until creamy and thickened.
Refrigerate 15 minutes until set.
Pour mixture over berries.
Refrigerate trifle 10 minutes.
Spread cool whip on top, and cover with plastic.
Refrigerate until served.
n a large bowl, mix pound cake dry ingredients; set aside.
make the pudding according to the directions on the box.
cut the pound cake up into small cubes and put into a bowl or serving platter or cake pan.
pour pudding over cubbed pound cake.
put the cool whip on top of the pudding. sprinkle the mini chocolate chips over the cool whip.
refrigerate for an hour, serve!
Mix egg yolks and confectioners sugar until blended.
Cream butter; add sugar mixture, coffee beans, boiled water and vodka or rum.
Slice Sara Lee pound cake in 5 layers.
Spread mixture on all layers, except top.
Spread top with milk, mixed into melted chocolate chips.
Cut pound cake in half horizontally (or in
Prepare pound cake as directed; pour into greased and floured spring-form pan.
Spread apple slices over cake top.
Sprinkle instant pudding over apples.
Combine cream cheese, eggs and sugar and spread over apples.
Bake in 350\u00b0 oven for 1 hour and 10 minutes or until brown.
Serve either warm or cold.
Serves 8 to 10.
Beat the 12 egg yolks until thick; add the
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
Combine pound cake mix, eggs, bananas, peanut butter, butter, chocolate chips, vanilla extract, and cinnamon in a bowl; pour into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
For the Lemon Pound Cake:
Preheat oven to 325\
Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
Slice the bananas and place them on top of the pound cake slices.
In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
Stir in the sweetened condensed milk and mix well.
Pour this liquid mixture over the cake and banana slices.
Refrigerate for one hour until set.
Top with Cool Whip and serve.