b>butter and 2 tsp vanilla until butter melts.
Layer half of pound cake
rosting while assembling cake.
Assemble cake: Cut pound cake horizontally into 3 even
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.
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.
Cut pound cake in half horizontally (or in
between each addition, until all is used. Pour the mixture
b>butter and stir until blended and crumbly.
To make the pound cake
For the Lemon Pound Cake:
Preheat oven to 325\
MAKING THE POUND CAKE.
Preheat the oven to
prepair mix by carefully measuring all mix ingredients and blending until
ooking.
Stir together melted butter, 1/4 cup sugar and
Slice pound cake in 10 slices.
Cut each slice into 6 cubes. Place 1/2 of the pound cake cubes in a deep glass bowl.
Sprinkle with orange juice.
Spoon 1/2 of the strawberries over the cubes. Next, layer 1/2 of the pudding, 1/2 of the pineapple, 1/2 of the bananas and 1/2 of the Cool Whip.
Repeat layers.
Refrigerate at least a few hours (can be overnight) before serving to let flavors blend.
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.
cup.
To Make Pound Cake: Preheat oven to 300 degree
axed paper circles.
Prepare pound cake according to package directions and
Follow package directions for pound cake mix except omit liquid and substitute sour cream.
Beat all ingredients well. Pour mixture into a 9 x 5-inch loaf pan.
Bake at 350\u00b0 in oven for 60 minutes.
Cool for 10 minutes before removing from pan.
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
Make pound cake according to directions.
Pour onto cookie sheet.
Bake according to box directions.
When complete, spread peanut butter over cake.
Place in oven approximately 3 minutes (until peanut butter is slightly melted).
Then pour chocolate chips over cake and spread evenly.
(For easier spreading, place cake in oven until chips are softened.)
Freeze around 2 hours.
Cut pound cake into 8 slices.
In small bowl, combine butter, brown sugar, and cinnamon and mix to combine.
Spread on one side of pound cake and cover the butter mixture with chopped pecans.
Grill cake slices on two sided grill for 2-3 minutes until cake is heated and pecans are browned and fragrant.
Drizzle with ice cream topping to serve. Serves 8.
Mix all fruit and chiles together carefully. Add jalapenos, mint, lime juice, brown sugar. Set aside.
Butter pound cake and place on outdoor grill until lightly toasted. In a martini glass, put grilled cake-top with fruit & chile salsa. Whip cream, add vanilla, powdered sugar and whip to mix. Add mango sorbet, whip just to mix. Top off your chile fruit salsa cakes-yum!