Cream Cheese Pound Cake

Serves: 10
Total Calories: 434


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


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.

Nutritional Facts:

Serves: 10
Total Calories: 434
Calories from Fat: 181

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

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