Cut pound cake in half horizontally (or in 3 even horizontal slices and
0-inch bundt pan; dust the pan with flour.
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.
quare baking dish. Place pound cake chunks in the prepared baking dish and
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.
Break pound cake into small pieces.
Put 1/2 pound cake in 9 x 9-inch pan.
Top with 1/2 Cool Whip.
Top Cool Whip with 1/2 crushed Heath bars.
Repeat with remaining ingredients.
Cover and refrigerate for at least 3 hours.
Cut pound cake in half lengthways.
Put fresh fruit in between cake.
Put top on.
Put Cool Whip over top and frost cake, then arrange fresh fruit on top of cake.
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.
Position a rack in the center of
cool completely in the poaching liquid.
Pound Cake:
Adjust the
be or Bundt pan. (If your pan is nonstick,
In a large frying pan, combine half each butter, sugar and cinnamon. Stir over medium heat, until sugar dissolves.
Cook apples 1-2 mins each side, until golden. Remove from pan and keep warm.
Melt remaining butter, sugar and cinnamon in same pan. Cook cake slices for 1-2 mins each side, until lightly golden.
Place 4 cake slices on serving plates. Top with apples and a scoop of ice-cream. Drizzle with maple syrup. Top with remaining slices of cake.
Preheat oven to 350\u00b0. Spray loaf pan and set aside. In a 2-quart bowl, combine cake mix, milk, banana and eggs; mix well. Stir in coconut. Pour into loaf pan. Bake 55 to 60 minutes or until done. Cool in pan on wire rack for 15 minutes. Loosen edges with knife and remove from pan. Cool completely. Cut cake into 12 slices. Top with kiwifruit, ice cream and preserves.
First, make the pound cake.
Preheat the oven to
>cake pan.
Heat oven to 400 degrees with rack in
Cream butter and sugar until very fluffy.
Add eggs, one at a time, beating well after each addition.
Combine cake flour, baking powder and salt.
Add about half to creamed mixture.
Add vanilla and then remaining flour mixture.
Spoon batter into a 9 x 5 x 3-inch loaf pan.
Bake in a 325\u00b0 oven for 1 hour and 10 minutes or until cake tests done.
Remove from pan and cool on rack.
Makes 1 cake.
x-cup loaf pan, line
Combine syrup ingredients in a pan and boil 5 minutes.
9x5x3 inch loaf pan, or 9-inch tube pan.
Dust
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.