Cream Cheese Pound Cake: The Best Cream Cheese Pound Cake Recipe from Cook'n

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	Cream Cheese Pound Cake

Serves: 10

Print this Recipe

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

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1. Heat oven to 350°. Grease and flour 12-cup bundt cake pan or 2 loaf pans, 9 x 5 x 3 inches.

2. Beat all ingredients except powdered sugar in large bowl with electric mixer 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, about 1 hour. Sprinkle with powdered sugar.

HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Do not use loaf pans. Use 2 1/2 cups Bisquick, 1 1/4 cups granulated sugar and 1 cup flour. Bake 45 to 50 minutes.

NUTRITION FACTS: 1 Serving:; Calories 535 (Calories from Fat 270); Fat 30g (Saturated 10g); Cholesterol 150mg; Sodium 830mg; Carbohydrate 58g (Dietary Fiber 1g); Protein 9g % DAILY VALUE:; Vitamin A 30%; Vitamin C 0%; Calcium 10%; Iron 10% DIET EXCHANGES:; Not Recommended.

BETTY'S TIP: Leftover cake? Make a Cream Cheese Trifle: Cut the cake into large cubes, and place them in a large glass or plastic bowl. Sprinkle with a little orange-flavored liqueur or orange juice, cover with plastic warp and refrigerate about 2 hours. Layer cake, whipped cream and fresh fruit in goblets. Cover and refrigerate at least 1 hour before serving.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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