Prepare your favorite cake recipe or box mix.
Using ice cream cones, fill each with 2 tablespoons of prepared batter.
When cooking more than 2 cones at a time, arrange cones in a circle. Microwave on High (100%) until surface springs back when lightly touched. Always check for doneness at minimum suggested time.
If cones are not done at the same time, remove the baked cones and continue cooking the remaining cones.
Cool, then frost.
Great for school parties!!
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.
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.
Slice pound cake as thin as you can.
Place in long glass baking dish.
Mix pudding as directed on box.
Mix 1/3 of Cool Whip mix with pudding.
Spread over cake.
Pour strawberry pie filling over pudding.
Slice bananas on top of strawberry filling. Sprinkle pecans over rest.
Then mix 1/2 box powdered sugar and cream cheese.
Mix together with rest of Cool Whip.
Spread on top.
Cream margarine and cream cheese together. Add eggs, vanilla, pound cake mix and pecans. Mix well. Add confectioners sugar. Mix. Batter will be thick. Bake in greased 9 x 13 pan at 350\u00b0 for 45 minutes. Let cool. Sprinkle with confectioners sugar.
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 together the pound cake, margarine and 2 eggs.
Mix until creamy, then spread into 9 x 13-inch pan.
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.
br>Coat both sides of pound cake with cooking spray or brush
Melt Andes chocolate in a saucepan.
Using a food processor or blender, chop pecans into very fine pieces.
Prepare pound cake and mix as directed.
Add Andes chocolate and pecans.
Bake according to directions.
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.
Cut pound cake in half horizontally (or in
.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.
Mix the pineapple and pudding; let stand a few minutes.
Add the Cool Whip.
Spread the mixture between layers of pound cake. After top of cake is spread with mixture, sprinkle with nuts, cherries, etc.
Use your imagination.
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.
rumbly.
To make the pound cake: sift together the flours, baking
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.
n the poaching liquid.
Pound Cake:
Adjust the oven rack
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.
For the Lemon Pound Cake:
Preheat oven to 325\