white chocolate cream cheese pound cake
Latanya Hammonds-Odie
White Chocolate Cream Cheese Pound Cake
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
Protocol
- Preheat oven to 325 degrees. Heavily grease and flour 10” tube pan.
- Sift together flour and pudding mix in bowl and set aside.
- 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.
- 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)
- Swap out one cup of cake flour for 1 cup of cocoa powder (better if you can find, Hershey’s Special Dark)
- Swap white chocolate instant pudding for chocolate pudding (I have tried the choc fudge pudding and it is about the same).
- The Special Dark really makes a difference for folks who are chocoholics.