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    Cream Cheese Pound Cake


    Source of Recipe


    BettyCrocker

    Recipe Introduction



    "Pound for pound, this is one of the moistest Bisquick® mix pound cakes ever!"
    Prep: 15 min
    Start To Finish: 1 hr 15 min


    Makes 16 servings


    3 cups Original Bisquick® mix
    1 1/2 cups granulated sugar
    1/2 cup Gold Medal® all-purpose flour
    3/4 cup butter or margarine
    1 teaspoon vanilla
    1/8 teaspoon salt
    6 eggs
    1 package (8 ounces) cream cheese, softened
    Powdered sugar, if desired


    1. Heat oven to 350°F. Grease and flour angel food cake pan (tube pan), 10x4 inches, 12-cup bundt cake pan or 2 loaf pans, 9x5x3 inches.
    2. Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
    3. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.

    Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for bundt to find shapes beyond the classic.


 

 

 

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