5/18/09

Bisquick Cream Cheese Pound Cake


Bisquick Cream Cheese Pound Cake



Bisquick Cream Cheese Pound Cake
This is a Bisquick recipe that I’ve tweaked to our liking.

3 cups Bisquick
2 cups granulated sugar, plus sugar to dust Bundt pan
½ cup all-purpose flour
¾ cup butter or margarine
1 teaspoon vanilla or lemon or almond extract (your choice)
1/4 teaspoon salt
6 eggs
1 package (8 ounces) cream cheese, softened

1.Heat oven to 350°F. Generously spray Bundt pan with cooking spray. Dust Bundt pan with sugar. Set aside.

2.Beat all ingredients on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into prepared 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.


This is a light pound cake - not "packy" as some pound cakes can be.
I use reduced-fat Bisquick and cream cheese.
This is a great cake to take to someone who's not feeling well, as the flavors are not overwhelming, and it travels well.
I generally keep all the ingredients for this cake on hand, making it easy to bake without a trip to the grocery!

It's yummy alone, with ice cream, or with fruit topping.

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