Pound Cake
This is a basic cake that I love to use due to it's high density- it's easy to mold, cut and shape without crumbling to pieces.
Servings: 24
Calories: 249kcal
Ingredients
- 1 cup butter unsalted
- 1/2 cup vegetable shortening
- 2 1/2 cups sugar
- 5 large eggs
- 2 3/4 cup flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup milk
- 1 tsp vanilla extract
Instructions
- Heat oven to 350F
- Cream together butter and vegetable shortening. Mix in sugar.
- Mix in eggs one at a time.
- Add the flour, salt and baking powder. Stir in milk and extract.
- Pour batter into a greased and floured 13×9 pan.
- Bake for 25-30 minutes, until the top is golden and a cake tester comes out clean. Let the cake cool for 10 minutes.
- Dump out upside down on a cutting board. Carefully cut off the rounded top of the cake (now on the bottom) making it flat. Chill for at least 2 hours.
- Cut the rectangular cake in half. Slice each half into 3 layers. You will have 6 layers of cake. Spread caramel on 3 and top with the other 3 layers, making 3 yummy caramel cake sandwiches. Chill while you make the icing.
- Once chilled again, cut into one inch squares. (I trimmed the browned edges off of my cake because I am a little meticulous.)
Nutrition
Calories: 249kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 153mg | Potassium: 42mg | Fiber: 1g | Sugar: 21g | Vitamin A: 253IU | Calcium: 28mg | Iron: 1mg