 | | Directions | Preheat oven to 350º F.
In a large mixing bowl, combine all ingredients and beat for approximately 2 minutes on medium speed. Pour into prepared pans and bake 45-55 minutes. Test for doneness by inserting toothpick into center of cake. When the cake is done, the toothpick will be clean when removed.
Remove from oven and cool approximately 10 minutes. Remove from pan and cool completely on a wire rack.
Serve and garnish as desired.
This pound cake freezes well and can also be baked in a bundt or angel food cake pan. |
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: Two loaf pans, well greased.
Servings: 16
Serving Size: 1 slice
|  | | Ingredients | | - | | 18 1/4 ounces cake mix, yellow or lemon |
| - | | 3 2/5 ounces instant pudding mix, vanilla or lemon |
| - | | 4 eggs |
| - | | 1/2 cup vegetable oil |
| - | | 1 cup water |
| - | | 1 teaspoon vanilla or almond extract (optional) |
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