Yellow Pound Cake Recipe
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Yellow Pound Cake Recipe
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- 1 package Duncan Hines Deluxe Yellow Cake Mix
- 1 package vanilla instant pudding mix (4 servign size)
- ⅓ cup Crisco Oil or Purtain Oil*
- 1 cup water
- 4 eggs
- Preheat oven to 350°.
- Generously grease and then flour pan.
- Blend all ingredients in a large bowl; beat at medium speed for 2 minutes.
- Bake at 350°.
- Cake is done when toothpick inserted in center comes out clean.
- Do not test layers for doneness by touching with finger.
- Crust will be darker than regular layer cake.
- Cool tube cak ein pan 25 minutes, then invert onto serving plate.
- Cool other size cakes in pan 14-20 minutes, then remove from pan and cool top side up.
- Frost when fully cool
- Heat 2/3 cup of your favorite flavor of Duncan Hines Frosting in small sauce-pan over medium heat, stirring constantly, until thin. Pour glaze over pound cake.
- One tube pan, 10" or fluted = 50-60 minutes
- Two 8" x 1-½" round layers = 38-43 minutes
- Two 9" x 1-½" round layers = 33-38 minutes
- One 13" x 9" x2" oblong = 40-45 minutes
AT ALTITUDES OVER 3500 FEET: Preheat oven to 375°. Stir ½ cup flour into the mix. Mix as directed using 1-½ cups wter, ¼ cup Crisco Oil or Puritan Oil*, 4 eggs and 1 package vanilla instant pudding. Bake at 375°: three 7-inch layers 30-35 min.; two 9-inch layers 40-45 min.; 13x9-inch pan 45-50 min.; 10-inch or fluted tube pan 50-55 min.