Almond Cream Cheese Pound Cake |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This cake comes from one of my favorite cookbooks, *The Cake Mix Doctor*. It is a keeper of a cake recipe Ingredients:
1 (18 ounce) box butter recipe cake mix |
1 (8 ounce) package cream cheese, at room temp |
4 eggs |
1/2 cup sugar |
1/2 cup water |
1/2 cup vegetable oil |
1 teaspoon almond extract |
1 teaspoon pure vanilla extract |
Directions:
1. Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
2. Place all ingredients in large mixing bowl.
3. Mix with electric mixer on low for one minute until all combined.
4. Mix at medium for two minutes.
5. Batter should look uniform and thick.
6. Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
7. Serve alone or with berries and sweetened whipped cream.
8. The cake is rich on its own.
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