|Pudding Pound Cake w/Raspberry Cream Icing|
This cake turned out to be a super moist, rather dense, but light in flavor pound cake. It is the perfect pairing for the icing.
I hope you enjoy it.
Pudding Pound Cake w/Raspberry Cream Icing
1 box yellow cake mix (I used Duncan Hines)
1/4 cup oil
1 cup water
1/2 cup butter (softened)
1 tsp baking powder
1/4 tsp baking soda
|Pudding Pound Cake with Raspberry Cream Icing|
1 large pkg instant Vanilla Pudding (I used Jell-O brand)
1 pint heavy whipping cream
1 8 ounce pkg cream cheese (I used Philadelphia brand) softened
1 cup powdered sugar
1 Tbl McCormick Pure Vanilla Extract
4 Tbl McCormick Raspberry Extract
Fresh raspberries for decorating
1 prepared Bundt cake pan sprayed with cooking oil
Preheat oven to 350 degrees
In medium mixing bowl, stir cake mix (do not prepare according to directions on box)1/2 box of instant vanilla pudding (you'll use the other half in the icing)salt, baking powder, baking soda. Add water, oil, butter and eggs. Blend together with mixer until creamy.
Pour into prepared Bundt cake pan and place in preheated oven. Bake for 40 minutes or until top and sides are browning and toothpick inserted in top comes out clean.
Run knife along sides and invert onto wire rack to cool.
While cake is baking, prepare icing.
Mix softened cream cheese, the remaining half of large vanilla instant pudding mix, powdered sugar and raspberry extract. Blend with mixer until smooth and creamy. Add heavy cream in small amounts while blending with mixer until creamy and fluffy. Refrigerate icing until cake is totally cool.
Prepare cake after cooled by slicing horizontally through center of cake. You will have a top circle and bottom circle of equal depth after slicing.
Remove icing from refrigerator and spread 1/4 of icing on bottom half. Carefully place top half back on iced lower half of cake. Finish icing the top and sides of cake with remaining icing and decorate with fresh raspberries. Keep refrigerated.
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