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Elvis Presley Whipping Cream Pound Cake




Source of Recipe


Marla


List of Ingredients




Elvis Presley Whipping Cream Pound Cake

3 cups Sugar
8 oz Butter; softened
7 medium Eggs; at room temp
3 cups Cake flour; sifted twice
1 cup Whipping cream
2 teaspoon Vanilla



Recipe



Butter and flour a 10 inch tube pan. Thoroughly cream together sugar and butter. Add eggs, one at a time, beating well after each edition. It is essential that the eggs be a room temp, and that each be thoroughly incorporated into the batter..

Use a powerful electric mixer, and beat a full two minutes after adding each egg. Mix in half the flour, then the whipping cream, then the other half of the flour. Add vanilla. When all ingredients are combined, beat five mins more. Pour batter into prepared pan. Set in COLD oven and turn heat to 350 degrees.

Bake 60 to 70 mins, until a sharp knife inserted in cake comes out clean. Cool in pan for five minutes. Remove from pan and cool thoroughly. Wrapped well, this cake keeps several days.