By LDSMom128 on March 16, 2010
"The cake part of the recipe comes from Better Homes and Garden cookbook and is listed as Hot Milk Sponge Cake. It's light and fluffy and tastes so much better than store-bought pound cake, and it's also incredibly easy to put together in just minutes! You can use Splend instead of the sugar for a sugar-free version. What I also love about this is that it's made with ingredients that I always have on hand so if I need to make a dessert quickly, this is one I usually do!"
Serving Size: 1 (151 g)
Servings Per Recipe: 8
"I made this yesterday. I must have beaten the ingredients too much or too little. It came out rubbery spongy. It tasted like a custard sponge. Fortunately I tasted it a few hours before I was going to serve it and ended up buying a pound cake."
"Wonderful! I used Splenda and blackberries and ended up with a soft, rich, buttery good cake."