Ingredients
-
1
-
1
-
3/4
-
1
-
1
-
1
-
2/3
-
4
-
1
-
1/2
-
1
-
1
-
-
-
Directions
Jewish Pound Cake, This is a wonderful, moist cake recipe that is baked in a bundt cake pan A co-worker brought this to work, and when I got home, I looked the recipe up in The Cake Mix Doctor Returns! cookbook This recipe is from the cookbook, with a few minor changes of my own , Made this again for long-distance friends stopping by Pretty fool-proof – and VERY quick and easy !Saw the review earlier, and made the cake according to directions — used KA BLACK cocoa — gave a lovely chocolaty color Definitely NOT sweet, but a more airy, light texture than the usual pound cake Got to use my new scraper-beater, which worked so well ! This was so easy to put together and baked perfectly in 54 minutes ! Will be a repeater for sure Thanks for posting !!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 350 Degrees F. |
|
2
Done
|
Lightly Mist a 12 Cup Bundt Pan With Vegetable Oil, Then Dust With Flour, Shaking Out the Excess Flour. Alternatively, You Can Just Spray With Pam For Baking (it Has Flour in the Spray). |
|
3
Done
|
If You Are Using the Nuts, Spread the Nuts Evenly in the Bottom of the Pan. This Will Put Them on the Top of the Finished Cake. |
|
4
Done
|
Place the Cake Mix, Pudding Mix, Granulated Sugar, Cocoa Powder, Cinnamon, Sour Cream, Oil, Eggs, and Vanilla in a Large Mixing Bowl and Beat With an Electric Mixer on Low Speed Until Incorporated, About 30 Seconds. Scrape Down the Sides of the Bowl and Beat For Another 2 Minutes at Medium High Speed. If Using, Fold in the Coconut Here. |
|
5
Done
|
Pour the Batter Into the Prepared Bundt Pan, Smoothing the Top With a Rubber Spatula, and Place the Pan in the Oven. |
|
6
Done
|
Bake the Cake Until It Is Golden Brown and the Top Springs Back When Lightly Pressed With a Finger, About 47 to 53 Minutes. Transfer the Bundt Pan to a Wire Rack and Let Cool For 10-15 Minutes. |
|
7
Done
|
If You Used the Pam For Baking, the Cake Will Automatically Pull Away from the Pan. If not, Then Run a Long Sharp Knife Around the Edges of the Cake and Shake the Pan Gently. |
|
8
Done
|
Invert the Cake Onto a Wire Rack. Let the Cake Cool Completely, About 25-30 Minutes. |
|
9
Done
|
If Desired, Sprinkle the Cake With Powdered Sugar Before Serving. |
