Yield: 1 Cake
Measure | Ingredient |
---|---|
3 \N | Eggs |
½ cup | Milk |
½ teaspoon | Vanilla extract |
3 cups | Basic Cake Mix |
Preheat oven to 300 degrees.
Beat eggs until foamy; add milk and vanilla and continue beating.
Add dry mixture to eggs, ½ cup at a time, beating well after each addition.
Pour into a greased 9-inch loaf pan and bake for 1-½ hours.
Idea: For a fruit shortcake, pour batter into a greased 9-inch square pan and bake for 1 hour and 15 minutes. When cook, cut cake into 2-inch squares. Slice each square in half, fill with berries and juice, and replace top half. Cover with sweetened whipped cream.
Variation: For a chocolate pound cake, add ½ cup unsweetened cocoa to the batter before baking.
SOURCE: Cheaper & Better, by Nancy Birnes Typed for you by Nancy Coleman