Golden Pound Cake Twinkles Recipes
GOLDEN POUND CAKE
The perfect cake recipe-a classic in our kitchens.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
- Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.
Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg
GOLDEN POUND CAKE TWINKLES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 12-cup ladyfinger cake pans or canoe pans.
- Cream butter and white sugar in a bowl with an electric mixer until fluffy; mix in eggs and 1 teaspoon vanilla extract. Whisk flour, baking powder, and 1/4 teaspoon salt in a separate bowl; gradually mix flour mixture into butter mixture, a little at a time, alternating with milk to make a smooth batter. Spoon batter into prepared cake pans.
- Bake in the preheated oven until the snack cakes are golden brown and set in the middle, about 20 minutes. Let snack cakes cool about 10 minutes before turning out to finish cooling on wire racks.
- Dissolve 1/4 teaspoon of salt in hot water in a small bowl and set aside. Mix marshmallow creme, vegetable shortening, confectioners' sugar, and 1 teaspoon vanilla extract in a separate bowl. Beat with an electric mixer on high until filling is fluffy. Beat the salt solution into the filling. Pipe filling into cooled snack cakes.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.7 g, Cholesterol 65 mg, Fat 15.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 162.5 mg, Sugar 29.1 g
GOLDEN POUND CAKE
Talk about an easy recipe...and it tastes delicious. Credit goes to Vicki Boyd who submitted this recipe in the latest Taste Of Home Baking cookbook.
Provided by ladyfingers
Categories Dessert
Time 55m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- 1. In a large bowl, combine the cake mix, pudding mix, eggs, oil and soda. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased/floured 10 inch fluted tube pan.
- 2. Bake at 350 degrees for 45-50 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes. Remove to a wire rack to cool completely. Dust with confectioner's sugar if desired.
Nutrition Facts : Calories 349.2, Fat 20.2, SaturatedFat 2.3, Cholesterol 62.9, Sodium 335.8, Carbohydrate 38.5, Fiber 0.5, Sugar 23.3, Protein 4
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