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!)
ote: Great results for this recipe were gotten from using a
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.
Mix all ingredients together. Bake in a greased and floured pound cake pan at 325\u00b0 for 1 hour and 10 minutes.
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may
Cut meat into 4 pieces.
Trim fat.
Pound and brown in skillet.
Transfer meat to an 8 x 8 x 2-inch baking dish.
In same skillet, combine undrained tomatoes, onion, celery, carrot and thyme.
Bring to boiling, scraping up any browned bits in pan. Pour over meat.
Cover and bake at 350\u00b0 1 hour or until tender. Serve over hot rice or noodles.
Serves 4.
Grease and flour bundt or angel food cake pan.
Pour nuts over bottom.
Mix all other ingredients together.
Mix well.
Pour batter over nuts.
Bake at 350\u00b0 for 55 minutes.
Cool.
Glaze with the following recipe.
Slice pound cake into 1 1/2-inch slices.
Line the bottom of a 9 x 12-inch loaf pan (can be metal or glass) with sliced pound cake.
Cover the pound cake with half of the Cool Whip.
Wash and slice strawberries and layer over Cool Whip.
Cover the strawberries with the remaining Cool Whip.
Chill in refrigerator for approximately 1 hour.
Chilling allows the fruit to settle and the Cool Whip to set for easier serving.
Serves approximately 12, based on size of slices.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
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.
First, make the pound cake.
Preheat the oven
Make lemon pound cake the day before and
For the Lemon Pound Cake:
Preheat oven to
Slice the pound cake and line the bottom of a 9 x 11-inch pan. Make the pudding as directed on the box.
Pour over the pound cake.
Spread the pudding until it covers all the cake. Spread the drained, crushed pineapple over the pudding and top with Cool Whip. Serve.
elts.
Layer half of pound cake cubes, half of bananas
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!
he bottom.
YIELD: This recipe serves 5 people with about
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.
nch square baking dish. Place pound cake chunks in the prepared