MANGO KEY LIME POUND CAKE WITH EQUAL

MANGO KEY LIME POUND CAKE WITH EQUAL 

POUND CAKE RECIPE INGREDIENTS 

40% calorie reduction from traditional recipe.

• 1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
• 1 large ripe mango, peeled, thinly sliced

Key Lime Cream:

• 1 package (8 oz.) reduced fat cream cheese, softened
• 1-1/4 cups frozen light whipped topping, thawed
• 1/2 cup Equal® Spoonful*
• 1/4 cup fresh lime juice
• 1 teaspoon grated lime peel
• 1 teaspoon vanilla

POUND CAKE RECIPE INSTRUCTIONS 

Beat cream cheese until smooth. Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside. 

 Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving. The pound cake recipe makes 8 servings...enjoy tHe MANGO KEY LIME POUND CAKE WITH EQUAL recipes !! ! 

fast-pound-cake recipe

MANGO KEY LIME POUND CAKE WITH EQUAL VIDEO :

Black Walnut Pound Cake

Black Walnut Pound Cake

Pound Cake Recipe Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 (3.4 ounce) package instant vanilla flavor pudding mix
• 4 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1 1/4 cups ground black walnuts

Pound Cake Recipe Instructions :

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.

In a large bowl, mix together the cake mix, instant pudding, eggs, oil and water for 2 minutes using an electric mixer on medium speed. Stir in the ground walnuts. Pour into the prepared pan.

Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool the pound cake in the pan before inverting onto a plate to serve...enjoy  Black Walnut Pound Cake! 

Black Walnut Pound Cake Video :

Marble Swirl Pound Cake

Marble Swirl Pound Cake Recipe

Pound Cake Recipe Ingredients :

• 2 cups white sugar
• 1 cup butter, softened
• 3 1/2 cups cake flour
• 1 cup milk
• 1 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 eggs
• 1/4 cup unsweetened cocoa powder

Pound Cake Recipe Instructions :

In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.

Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.

Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool pound cake in pan, and on a wire rack, for 10 minutes. Remove the pound cake from pan, and cool completely...and the pound cake recipe is ready to serve...nice ! 

pound cake recipes: black-walnut-pound-cake

Marble Swirl Pound Cake Video :

Elvis Presley's Favorite Pound Cake

Elvis Presley's Favorite Pound Cake 

 A great pound cake recipe to try ! 

Pound Cake INGREDIENTS 

 * 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan 

 * 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting 

 * 3/4 teaspoon salt 

 * 3 cups sugar 

 * 7 large eggs, at room temperature 30 minutes 

 * 2 teaspoons vanilla 

 * 1 cup heavy cream 

 * Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity) 

Pound Cake INSTRUCTIONS 

Put oven rack in middle position, but do not preheat oven. Generously butter pan and dust with flour, knocking out excess flour. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total). Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. 

Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely. The pound cake recipe is ready to serve...! Enjoy it ! fast-pound-cake.

Elvis Presley's Favorite Pound Cake Video:

Favorite Pound Cake Recipes

Favorite Pound Cake Recipes

INGREDIENTS

• 1 pound (3 1/4 cups) all-purpose flour
• 1 tablespoon coarse salt
• 4 sticks softened unsalted butter, plus more for pans
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 9 large, room-temperature eggs

DIRECTIONS

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. Let's enjoy it!

MANGO KEY LIME POUND CAKE WITH EQUAL

MANGO KEY LIME POUND CAKE WITH EQUAL

POUND CAKE RECIPE INGREDIENTS

• 1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
• 1 large ripe mango, peeled, thinly sliced

Key Lime Cream:

• 1 package (8 oz.) reduced fat cream cheese, softened
• 1-1/4 cups frozen light whipped topping, thawed
• 1/2 cup Equal® Spoonful*
• 1/4 cup fresh lime juice
• 1 teaspoon grated lime peel
• 1 teaspoon vanilla

POUND CAKE RECIPE INSTRUCTIONS
First of all beat cream cheese until smooth. Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside.
And then cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Next is to top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.
The pound cake recipe is ready to serve 8 persons. Enjoy it !
lemon-pound-cake-with-equal.

RUM POUND CAKE

RUM POUND CAKE RECIPE
.... a nice pound cake recipe to try ! A great one !

POUND CAKE RECIPE INGREDIENTS

• 4 cups cake flour
• 1/2 tsp. baking powder
• 1 lb butter
• 2 2/3 cups sugar
• 10 eggs
• 1 tsp vanilla
• 1 tablespoon dark rum

POUND CAKE RECIPE INSTRUCTIONS
Preheat oven to 350°F.

First of all grease and flour lightly a 10 inch tube or Bundt pan. And then mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
Next in the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.
And then Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.

Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used. The pound cake recipe is ready...enjoy the cake ! Delicious !

mango-key-lime-pound-cake-with-equal.