"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Whipped Cream Pound Cake with Cream Cheese Icing Recipe

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This recipe for Whipped Cream Pound Cake with Cream Cheese Icing, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Theresa Stewart

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened
3 cups sugar
6 eggs
3 cups sifted cake flour
1 cup whipping cream
1 teaspoon vanilla extract
teaspoon orange extract

Cream Cheese Icing:
8 oz of cream cheese, softened
16 oz confectioners sugar
1 teaspoon vanilla extract
4-5 tablespoons whipping cream

Directions:
Directions:
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture, alternating with whipping cream, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings. Pour batter into greased and floured 10 inch tube pan. Bake at 325 for one hour and 30 minutes or until a wooden pick inserted near center comes out clean. Either dust cake with confectioners sugar or ice with a cream cheese icing:

Cream Cheese Icing:
Blend cream cheese, confectioners sugar and vanilla extract at medium speed of an electric mixer. Add whipping cream to the mixture for desired consistency.

 

 

 

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