The chocolate pound cake from a friend's recipe was top notch in terms of flavor. I may tweak it slightly and make it again as my own. Hopefully we won't lose any additional cake tops getting them out of the pan.
The pound cake this week was a recipe requested by my wife. It was one she found on the web for Cream Cheese Pound Cake. My father had send me some recipes from my mother's assortment of local cookbooks and one of those was Easy Cream Cheese Pound Cake. The only differences were the one from the web used butter as opposed to margarine, the one from the web used salt, and the one from the web cooked in two loaf pans. I decided to use the recipe sent to me, but to add the salt and use butter.Easy Cream Cheese Pound Cake
6 eggs (room temp)
3 cups flour
3 cups sugar
8 ounces cream cheese (room temp)
3 sticks butter (room temp)
2 teaspoons salt
1 teaspoon vanilla
Cream margarine and cream cheese together. Add sugar. Add eggs, one at a time and mix well after each addition. Add vanilla, more can be added if desired. Add flour in batches and mix well. Bake in greased and floured tube pan for 1 1/2 hours.
Took 105 minutes to bake, but it looks fantastic. Decided to add more butter when I grease the pan and the cake slid out with no issues at all and almost no crumb left behind.
Tastes great, but the salt is evident. Our consensus is to leave out the salt so I put a strikethrough on that part of the recipe.