Pound Cake:
Ingredients:
- 3 cups of flour(1 1/2 cups plain and 1 1/2 cups self rising)
- 3 cups sugar
- 6 eggs
- 1 cup crisco (welcome to the south)
- 1/2 cup oil
- 1 cup evaporated milk (can cream, such as carnation)
- 2 tsp vanilla flavoring
- 2 tsp butter flavoring
- If you are making the lemon version, add 2 tsp of lemon flavoring (I didn't use it for this one)
- Preheat oven to 350 degrees F.
- Mix together wet ingredients (eggs, oil, milk, and flavorings).
- Mix together dry ingredients and add the crisco. Start mixing on low with a hand mixer, then add the wet ingredients a little at a time until well mixed.
- Grease and flour (or use a baking spray) a tube pan. Apparently, per the conversation with my mom, you can't use a bunt pan, it won't be deep enough.
- Bake at 350 degrees for an hour and fifteen minutes or until done.
Icing: (once the cake is cool)
Ingredients:
- 1 8 oz package of cream cheese (room temp)
- 1 stick of butter (room temp)
- 1 box (lb) of confectioners sugar
- 1/2 cocoa (if you are making lemon, omit this)
- 1 tsp of vanilla (if you are making lemon, replace this with lemon flavoring)
- Can milk if necessary
- Cream the cream cheese, butter, and flavoring.
- Add the sugar and cocoa .
- If too thick, add the can milk a little (Tbsp) at a time until it loosens up some.
- Spread on top of the cake, pouring the extra in the hole in the middle.