Tuesday, July 22, 2008

Cream Cheese Pound Cake with optional Butterscotch Frosting

"I found a recipe in my box that my mom had in her box a long time ago for butterscotch frosting. Since I spend a fortune on a bundt pan I thought I'd look for a bundt cake recipe that sounded cook with butterscotch frosting. You don't have to use the frosting recipe, you can do whatever with it. I found the pound cake recipe at allrecipes.com."

1 (8 ounce) package cream cheese brought to room temperature
1 1/2 cups butter brought to room temperature
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube (bundt) pan.
In a large bowl, cream butter and cream cheese until silky smooth. Add sugar gradually and beat until fluffy.
Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean. (Mine took 1 hour and 45 minutes).

Judy's Butterscotch Frosting:

1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons milk (plus milk to thin out frosting)
dash salt
1/4 teaspoon vanilla extract
3/4 cup sifted confectioner's sugar

Melt butter in small saucepan. Stir in brown sugar. Cook over low heat, stirring constantly..about three minutes. Slowly stir in milk and salt; bring mixture to a boil, stiring constantly. Remove from heat. Let cool until lukewarm (about 30 minutes). Stir in vanilla. Beat in confectioner's sugar a little at a time until mixed well. Add milk a little at a time until frosting is thin enough to pour. Drizzle over cake.

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