white chocolate cream cheese pound cake

Latanya Hammonds-Odie

White Chocolate Cream Cheese Pound Cake

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Author: Latanya Hammonds-Odie

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

This is the constant recipe that I make for family occasions. It's my celebration cake. Many who try if for the first time are surprised at how moist this poundcake is. I rarely have any left. My nephews prefer this poundcake over store-bought iced cakes.

Ingredients

• 3 cups of cake flour
• 1 box white chocolate instant pudding
• 4 quarters of unsalted butter, softened
• 3 cups sugar
• 6 large eggs
• 1/2 of a 14-ounce can of condensed milk
• One 8-ounce package of cream cheese, softened
• 1 tablespoon vanilla, butter, nut extract

Protocol

1. Preheat oven to 325 degrees. Heavily grease and flour 10” tube pan.
2. Sift together flour and pudding mix in bowl and set aside.
3. In a large bowl, beat butter with mixer for 3 minutes. Add sugar and beat for 4 minutes. Add eggs one at a time. Add condensed milk. Add flour mixture and beat until smooth. Add cream cheese and vanilla, butter, nut flavoring and beat until combined (don’t over beat the mix). Hint: If the batter is stiff, I add a small amount of milk before pouring into the tube pan.
4. Bake 1 hour and 30 minutes or until wooden toothpick inserted comes out clean. Cool almost completely in pan, turn onto cooling rack and cool completely.

Chocolate Variation (Alternative)

1. Swap out one cup of cake flour for 1 cup of cocoa powder (better if you can find, Hershey’s Special Dark)
2. Swap white chocolate instant pudding for chocolate pudding (I have tried the choc fudge pudding and it is about the same).
3. The Special Dark really makes a difference for folks who are chocoholics.

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