Recipes Using Betty Crocker Pound Cake Mix

POUND CAKE

Steps:

• Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
• Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

FUDGE MARBLE POUND CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pudding mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• In medium bowl, mix powdered sugar and cocoa. Remove 1 1/4 cups batter; stir into cocoa mixture. Pour remaining batter into pan. Drop chocolate batter by generous tablespoonfuls randomly onto batter in pan. Cut through batter with knife for marbled effect.
• Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan. Cool completely, about 1 hour.
• In microwavable bowl, microwave frosting uncovered on Medium 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

CRANBERRY-ORANGE POUND CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.
• Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
• In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.

TWO-STEP POUND CAKE

Steps:

• Heat oven to 325°F. Generously grease bottom, side and tube of 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In large bowl, beat granulated sugar, butter, eggs and vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, gradually beat in flour alternately with milk. Pour batter into pan.
• Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.