Carols Cream Cheese Pound Cake.

[norgeway]

I don't know who Carol is,I got this from my Uncle in Cartersville Ga. And it is good!
Cream well,
3 sticks butter
8 oz cream cheese
3 cups sugar
1 envelope Dream Whip
Add, dash of salt and 2 tsp vanilla,
Add 6 eggs, one at a time, beat well,blend in 3 cups all purpose flour,
pour into a greased and floured tube pan, bake 325 for 1 1/4 to 1 1/2 hours.
Glaze,
2 cups powdered sugar,1/3 cup lemon juice, water to thin, drizzle on cake.

 

[yogitunes]

I love pound cake....this is one I am gonna try....thanks for the recipe....

 

[polkanut]

With that much butter, how can it not be great tasting?!?! 

 

[oldskool]

Another Great One

Hans, you never cease to amaze me with your many great recipes.

Thanks for another one! I've copied it and emailed to a couple friends and will make it this weekend. I'd been missing your recipe postings for a while - glad to see more. With all the good recipes you've posted, along with Kevin's, and others on AW - menu ideas are endless. Thanks!

Please keep them coming.

John

 

[mixfinder]

Dreamy Cake

I have a cream cheese pound cake recipe that was from Miss Lillian Carter. It's the same but without Dream Whip. I just learned you need be well invested to buy Dream Whip but I am going to give it a try. I love pound cakes.

 

[jmm63]

How bad can anything be with 3 sticks of butter, cream cheese, 6 eggs and 3 cups of sugar... YUM!!

 

[rapunzel]

Maybe Carol was a real dish so they named a yummy cake after

I am going to try this recipe and would like to know how many ounces is a stick of (salted or unsalted?) butter?

 

[rapunzel]

Oh, and one more thing!

Dream Whip is that the same as Cool Whip or Miracle Whip? In other words, is it the stuff that you ad to milk to make whipped cream or to whipping cream to stop it from becoming runny once it's been whipped?

 

[mixfinder]

Dream Whip

Is a sweetened, soy based, powdered mix, that you add milk to and whip as a whipped cream replacement. It is high in both sugar and fat so it would make the cake richer, while giving it a lighter mouth feel.

 

[rapunzel]

Thank you Kelly, that is the stuff I've got at home. Now, how many ounces are three butter sticks all up and do I use three cups of self-raising or plain flour? The recipe doesn't mention baking soda and I don't want to bake a flat cake.

 

[norgeway]

Measuements!

1 stick would = 4 ounces, The flour would be all purpose..NOT self rising, and no baking powder or soda, it rises just fine !

 

[yogitunes]

O M G ! ! ! !

I just made 3 of these.....and their gone.......D E L I S H ! ! ! !

OUT--FREAKIN--STANDING

now I have to start all over again.......screw the diet or waistline....these are to kill for......

thanks again for the recipe.

 

[countryguy]

I'd like to try it but what is the quantity of a stick of butter?

Gary

 

[yogitunes]

one stick of butter is equal to 1/2 cup....

 

[foraloysius]

Metric conversion

One stick of butter equals 115 grams.

http://www.hintsandthings.com/kitchen/weights.htm

 

[nmassman44]

here are a couple of pics I took from making this wonderful pound cake....fresh outta the oven

 

[nmassman44]

outta the pan...aint it perty?!

 

[nmassman44]

all covered with jizz...er I mean glaze..yeah glaze...lol

 

[countryguy]

I'm heading to the store now to pick up some butter and cream cheese so that I can make the cake!

Gary

 

[yogitunes]

only "ONE" Gary?........I just finished baking 3 more....which will probably be gone by tommorow....

I wonder if I could mix in cocoa to make a marble version........I just don't know how they make the rolled swirl thru the center....

 

[rapunzel]

Baked one yesterday too and it came out great.

Beautiful light texture and great taste.

Though, in the process of creating this master piece I cut the tip of my right ring finger and sustained a burn on my right forearm, but it was definitely worth it.

 

[ckp010]

Trouble with the cake top separating!

I found your link while google searching Miss Lillian (Carter) Pound Cake. My mother made this successfully for years but whenever I or my sister makes it the crunchy layer at the open side of the pan separates and cracks off. It's driving me crazy!

Any tips? I know I'm not over mixing.

Thanks!