RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6330
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| Recipe Name: |
Pound Plus Cake - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
48.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$0.23
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
You can bake this cake, cool it, wrap it in plastic wrap and then in foil and freeze it until you need it.
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Ingredients:
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Directions:
Generously butter and flour 2, 9-inch round cake pans. (Don't use Pam or spray shortening - it won't work.)
Cream softened butter and sugar in the bowl of an electric mixer. Add the eggs, one at a time, and beat until they're nice and fluffy. Then add the sour cream, baking powder and vanilla. Mix it all up and then add the flour, one cup at a time, and beat until the batter is smooth and has no lumps.
Pour the batter into the pans and bake at 325 degrees for 45 to 50 minutes. (The cakes should be golden brown on top.)
Cool in the pans on a rack for 20 minutes. Run a knife around the inside edges of the pans to loosen the cakes and turn them out onto the rack.
After the cakes are completely cool, wrap each one in plastic wrap, sealing tightly. Wrap these packages in foil and store them in the refrigerator for 48 hours. Take them out an hour before you serve, but don't unwrap them until you are ready to assemble your dessert. |
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| Nutrition per Serving: |
| Calories: |
666 |
Total Carbs: |
88.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
77.0 |
Fat: |
28.7 |
Protein: |
11.34 |
| Fiber: |
2.67 |
Sodium: |
198.00 |
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