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.
This Cream Cheese Pound Cake recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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