Cream Cheese Pound Cake #7

By carvalhohm

Ingredients

• 3 cups Original Bisquick® mix
• 1 1/2 cups granulated sugar
• 1/2 cup all-purpose flour
• 3/4 cup butter or margarine
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 6 eggs
• 1 package (8 ounces) cream cheese, softened
• Powdered sugar, if desired

Details

Servings 16
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°F. Grease and flour 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans.

2 Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into 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 cake completely. Sprinkle with powdered sugar.

Serve cake with cinnamon-flavored ice cream. For a hint of lemon, use lemon extract instead of the vanilla.

Serving Size: 1 Serving Calories335 ( Calories from Fat170 ), Total Fat19 g (Saturated Fat10 g, ), Cholesterol120 mg Sodium460 mg Total Carbohydrate36 g (Dietary Fiber0g ), Protein5 g