For the Lemon Pound Cake:
Preheat oven to 325\
Make lemon pound cake the day before and refrigerate
epare the two boxes of cake mix according to package instructions
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!)
rosting while assembling cake.
Assemble cake: Cut pound cake horizontally into 3 even
n the poaching liquid.
Pound Cake:
Adjust the oven rack
n a large bowl, mix pound cake dry ingredients; set aside.
Cream sugar and margarine and Crisco.
Add eggs one at a time, beating
well
after each addition.
Add milk and sifted (flour, baking
powder
and
salt) alternately.
Add lemon and almond extracts.
Bake at 325\u00b0 for 1 hour and twenty minutes or until cake
test\tproves\tdone.
Let cool 5 minutes in greased tube pan before turning out.
ombined.
Layer half the pound cake slices into the bottom of
o 300\u00b0F. For the lemon compote, thinly slice the lemons
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.
radually add the sugar and lemon extract, beating until well blended
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.
Place cherries in large flutes of greased Bundt pan.
Drain pineapple, reserving syrup.
Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple.
Spoon into pan.
Bake at 325\u00b0 for 60 to 65 minutes.
Cool in pan for 5 minutes.
Turn out on wire rack or serving plate to complete cooling.
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.
cup each of cornstarch & cake flour, 1/4 teaspoon of
Mix all ingredients together.
Beat about 2 minutes.
Pour into pound cake pan or bundt pan.
Bake about 40 minutes in 350 degree oven or until golden brown.
Cool.
Melt butter in a skillet on grill. Add sugar, lemon juice and rum flavoring.
Stir well.
Cook until sugar dissolves (2 to 3 minutes), stirring constantly. Add bananas and strawberries.
Cook until bananas are soft but not mushy (about 2 minutes).
Serve over pound cake or vanilla ice cream.
Makes 4 servings.
chocolate mushroom cloud of pound cake mix. Pour into prepared pan
Preheat oven to 325\u00b0.
Combine cake mix, pudding, eggs, oil, lemon extract and apricot nectar in large bowl and beat for 3 minutes.
Grease and flour a Bundt pan.
Pour mixture in pan and bake according to directions on box.
Cool 15 minutes in pan. Remove and glaze with powdered sugar and lemon juice.