Cream Cheese Pound Cake
Ingredients
- 1 cup butter, softened
- 1 (8-oz) block cream cheese, softened
- 3 cups granulated sugar
- 1 Tbsp vanilla extract
- 6 large eggs
- 3½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup heavy cream
- Powdered sugar
- 1 (16-oz) bottle chocolate sauce
Instructions
- Preheat oven to 325°F.
- Beat butter and cream cheese in a large bowl with an electric mixer until creamy.
- Gradually add granulated sugar and vanilla, beating until fluffy.
- Add eggs, one at a time, beating just until blended after each addition.
- Whisk together flour, baking powder and salt.
- Add dry ingredients to butter mixture alternately with cream, beginning and ending with dry ingredients, beating just until blended after each addition.
- Pour batter into a Bundt pan coated with baking spray with flour.
- Bake 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted near center comes out clean.
- Cool in pan 10 minutes.
- Invert cake onto a cooling rack; cool 30 minutes.
- Dust with powdered sugar; serve with chocolate sauce.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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