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Strawberry crunch pound cake

Strawberry crunch pound cake


1/2 Cup Shortening

 2 sticks butter ( softened )

2 (1/2) Cups sugar

1 ( 3 oz. ) Package Instant Vanilla Pudding

1 (3 oz. ) Package Strawberry Jello

5 eggs 1 Cup milk 3 Cups flour

1/2 Teaspoon salt 1 Teaspoon baking powder Strawberry Crunch Topping:

2 Tablespoons butter 1 ( 3 oz.) Package Instant Vanilla Pudding

1 ( 3 oz.) Package Strawberry Jello 1 teaspoon flour Frosting:

1 ( 8 oz.) Package cream cheese ( Softened )

8-10 oz. Ounces Marshmallow Fluff


Preheat oven to 300 degrees ~ In a Large bowl, using a hand blender, cream together shortening, spread, sugar, 1 group Instant Vanilla Pudding, and 1 Package Strawberry Jello ( it will look weak. Next mix eggs in one by one.Add milk and mix player till it seems to be cake frosting.Then, at that point, add flour, salt, and Baking powder ( I just crash dry trimmings right on top the hitter). Use a wooden spoon to bit by bit mix the flour in then finish it off with the hand blender. This just keeps the flour away from flying any place when you turn your blender on.Void player into a bundt dish that has been particularly lubed with shortening. Use a wooden spoon to smooth player around the dish. Get ready @ 300 degrees for 1(1/2) hours.Grant cake to cool for 10 – 15 minutes then, at that point, carefully turn out on an ideal surface to allow cake to finish the most common way of cooling. At the point when cake is thoroughly cool, glaze it and top with strawberry crunch, recipes under.

Crunch Topping:In a little bowl add 2 Tablespoons of margarine, 1 (3 oz.) heap of Instant Vanilla Pudding, and ONLY 1 (1/2) Teaspoons of Strawberry Jello ( Store the additional items for a soon).Use a fork to scrap together. Get ready Crumbs at 350 degrees on a lubed treat sheet for close to 10 minutes, or until to some degree carmelized, blending as expected.Icing:In a little/medium bowl add cream cheddar and marshmallow pad. Use a hand blender to consolidate as one till delicate.

Enjoy !

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