Cream Cheese Pound Cake

Don't let the modest name or appearance of this cake fool you. It's like crack baked into a bundt. It's moist and dense, and the cream cheese gives it a wonderful tang.

Traditionally, I haven't been a fan of pound cakes, or bundt cakes for that matter. But I'm beginning to see the beauty in their simplicity. I love how a bundt allows me to throw ingredients into one pan and be done with it. It's attractive enough and tasty enough to forgo the frosting. Also, there's something homey and retro about the bundt. It reminds me of a time when neighbors visited neighbors to gossip over coffee and cake. I don't even know my neighbors. Although maybe I would if I brought over some of this pound cake!


CREAM CHEESE POUND CAKE

1 1/2 c (3 sticks) unsalted butter, softened
1 8oz block cream cheese, softened
3 c sugar
6 eggs, at room temperature
3 c all-purpose flour
1/8 tsp salt
1 tbsp vanilla extract

1. Preheat oven to 300 degrees. Grease the insides of a 10-inch bundt cake pan.

2. Using an electric mixer, cream together the butter and cream cheese. Gradually beat in the sugar, frequently scraping down the sides of the bowl. Beat in the eggs one at a time. Add in flour and salt and mix just to combine. Mix in vanilla extract.

3. Pour batter into bundt pan. Bake in preheated oven for 1 hour 40 minutes, or until a toothpick comes out clean. Allow cake to cool in pan for 15 minutes before unmolding onto a wire rack.

Source: Elizabeth's Edible Experience

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, Foodie Friday, Sweets for a Saturday

Chocolate Peppermint Icebox Cake

Recently, I've become enchanted with everything 1950s. So it's no surprise I'd want to try making an icebox cake. I just find the term "icebox" to be so quaint; it immediately puts good feelings in my mind. The problem became tracking down a recipe. These cakes have gone out of style and the recipes seemingly buried. I decided to create my own recipe, and this Chocolate Peppermint Icebox Cake was born.

This recipe combines a peppermint whipped cream with chocolate wafer cookies. That's never a bad thing. Think mint oreo. It's also incredibly quick to make. It does require a few hours in the "icebox" before serving, so it involves a bit of planning ahead, but there's nothing more complicated to it than that. Easy as it is to make, this dessert also has the potential to impress. When you cut into this cake and reveal all those beautiful looking layers, it makes quite a statement. For an added touch, I crumbled a couple of wafer cookies on top and garnished the rim with some peppermint candies.

CHOCOLATE PEPPERMINT ICEBOX CAKE

2 9oz package chocolate wafers
3 c. heavy whipping cream
3/4 c. powdered sugar
3 tsp. peppermint extract
peppermint candies for garnishing (optional)

1. In the absolute largest bowl you own, whip together the cream, powdered sugar, and peppermint extract. Start on a low speed and increase incrementally.

2. Assemble the cake in a 9 inch springform pan. Start with a layer of chocolate wafers, overlapping them to cover the bottom. Spread a layer of the mint whipped cream on top. Repeat until you have four layers of each, ending with whipped cream. Cover with plastic wrap and place in the refrigerator. Allow it to chill for at least 4 hours, preferably overnight. Right before serving, garnish with crushed up wafers and peppermint candies.

Source: Cats and Casseroles original recipe