Hello Pound Cake!

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