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Cream Cheese Pound Cake II
Very tasty and moist. I used 3 sticks of butter and vanilla extract instead of butter extract. I also used 3 cups of sugar instead of 3 1/2 and the cake was very sweet.
The batter was VERY thick. I found it quite difficult to fold in the egg whites. By the time I got them in, I'm not sure that it was worth it. Surely the air in the whites was gone and added no benefit to the cake. Once the cake came out of the oven, I didn't find it to be very big or to have risen very much. So, I guess I have some work to do on this one. Has anyone else experienced this with this recipe?
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Reviewed On:
Dec. 13, 2008
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