Yield: 8 Servings
|1 pack||Chiocolate Truffle Pound|
Preheat the oven to 325. Butter an 8- to 9-cup Bundt pan. In the large bowl of an electric mixer, cream the butter until it is smooth.
Add the eggs one at a time, beating after each addition. Add the milk and vanilla, and beat the mixture until it is thoroughly blended. Add the pound cake mix and continue to beat for 3 minutes until smooth.
Pour into prepared Bundt pan, and bake for 1 hour and 5 minutes, or until a toothpick inserted into the middle comes out clean. Remove from the pan and cool on a wire rack.
Recipe By : Diane Phillips