Try this Ethel Waddles Cream Cheese Pound Cake recipe, or contribute your own.
Suggest a better description1. Combine the butter and cream cheese in a bowl from a heavy-duty electric mixer. Beat on low speed until well mixed. Add the sugar gradually, and beat until light and fluffy. 2. Beat in eggs, one at a time, beating well after each addition. Beat until mixture is light. Add the flour and vanilla, and beat only until flour disappears. 3. Pour mixture into a greased 10-inch pan. Place in a COLD oven, and turn on to 325 F. Bake cake for 70 mins. Cool on cake racks, and chill before serving. NOTE: This cake freezes well. From the section on the CLARK COUNTY FAIR in Springfield, OH. Fair dates: Last week of July for 7 days. Recipe By: The County Fair Cookbook ISBN 0-7868-6014-6 Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 10:10:22 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Serving (3980g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 11568 | ||
Calories from Fat: 1394 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 154.9g | 207 % | |
Saturated Fat 47.3g | 237 % | |
Monounsaturated Fat 57.6g | ||
Polyunsanturated Fat 23g | ||
Cholesterol 6345mg | 1952 % | |
Sodium 2114.2mg | 73 % | |
Potassium 2764mg | 73 % | |
Total Carbohydrate 2336.6g | 687 % | |
Dietary Fiber 11.4g | 46 % | |
Sugars, other 2325.2g | ||
Protein 243.8g | 348 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11568
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