Butter Cream Pound Cake Recipe
Servings: 12
Ingredients
- 1 pkg. Betty Crocker vanilla or possibly lemon frosting mix
- 1/4 c. sugar
- 1 pound butter, softened
- 8 large eggs, beaten
- 4 c. sifted plain flour
- 2 teaspoon baking pwdr
- 1 can nut-pastry filling
- 2 teaspoon vanilla extract
Directions
- In large mixing bowl, put dry frosting mix, sugar, and butter and beat at medium speed till light and fluffy. Add in large eggs one at a time beating well after each addition. Gradually add in flour to that the baking pwdr has been added and sifted into.Put together 3/4 of a cup of the cake batter together with the pastry filling and set aside. Grease and flour large tube pan. Spoon 1/2 the batter into, then drop the pastry filling by the spoonfuls around till all is used. Spoon in remaining cake batter. Bake for approximately 1 1/2 hrs for 325 degrees. Makes a large cake. May be frosted or possibly glazed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 12 servings | |
| Calories 488 | |
| Calories from Fat 302 | 62% |
| Total Fat 34.33g | 43% |
| Saturated Fat 20.5g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 474mg | 20% |
| Potassium 99mg | 3% |
| Total Carbs 36.33g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.64g | 3% |
| Protein 8.76g | 14% |
