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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 pkg plain butter recipe fudge cake mix
1 (8 oz) pkg cream cheese, at room temperature
1/2 cup water
1/2 cup vegetable oil
1/4 cup sugar
4 large eggs
2 tsp vanilla extract
Place a rack in the center of the oven and preheat the oven to 325. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the ingredients in a large mixing bowl. Blend on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 58 to 62 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto one rack, then invert it onto a second rack so that the cake cools large side up for 20 minutes more. 4. Slide the cake onto a serving platter. Slice and serve.
Store this cake, wrapped in aluminum foil or plastic wrap or in a cake saver at room temperature, for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
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CHOCOLATE-CREAM CHEESE POUND CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 pkg plain butter recipe fudge cake mix
1 (8 oz) pkg cream cheese, at room temperature
1/2 cup water
1/2 cup vegetable oil
1/4 cup sugar
4 large eggs
2 tsp vanilla extract
Place a rack in the center of the oven and preheat the oven to 325. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the ingredients in a large mixing bowl. Blend on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 58 to 62 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto one rack, then invert it onto a second rack so that the cake cools large side up for 20 minutes more. 4. Slide the cake onto a serving platter. Slice and serve.
Store this cake, wrapped in aluminum foil or plastic wrap or in a cake saver at room temperature, for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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