Well it has been a bit since I’ve blogged. Not that I haven’t been traveling, cooking
and eating new things. I’ve got lots of
new recipes I’ve tried and some reviews of our recent vacation to Pittsburgh, Ohio,
Niagara Falls and beautiful Cooperstown, New York. Ah, Cooperstown. Beautiful.
But I digress. Today, it’s all
about the pound cake!
Those who know me well know that my passion is scratch, homemade,
good food-especially cake! But I know
that a lot of folks don’t always have the time and patience for a scratch-made
dessert so I created this one just for those people. It is quick, easy and pretty tasty.
Sugar Cookie Pound
Cake
1 Box White Cake Mix
1 ½ Envelopes Dove Chocolate Discoveries Frosty White
Chocolate Smoothie Mix
4 Eggs
1/3 Cup Oil
1 Cup Sour Cream
4 Tbsp. Butter Softened and Cut Into Small Pieces
1/3 Cup Flour
1/3 Cup Sugar
Preheat oven to 350. Add
cake mix, one envelope smoothie mix (reserving
½ envelope for sugar cookie topping), eggs, oil and sour cream. Mix on low for 30 seconds until
incorporated. Scrape down sides of
bowl. Beat for 2 minutes at medium
speed. Spray mini-loaf pans with baking
spray. Fill pans ½ full. Top with sugar cookie topping. Bake at 350 for 15-18 minutes or until a toothpick
in center comes out clean.
Sugar Cookie Topping
Using fork tines (or your fingers) mix together remaining ½ packet
of smoothie mix, butter, flour and sugar until crumbly. Sprinkle evenly over cake batter.
Makes approximately 10 mini pound cakes
