Perfectly moist pound cake, great flavor. Takes a bit of time but is so worth it! Tested and approved!
You could try to make a lower calorie version, replacing butter and margarine for lower fat products and sugar for Splenda, BUT I don't know how it turns out.
I just played around with my original pound cake recipe and developed this decadent dessert. A touch of irish cream, toasted almonds and dulce de leche make a regular pound cake an outstanding dessert that will leave you wanting more!
And it is also perfect for b-day cakes!
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