Cream Mini Pound Cakes
Active time: 30 min.
Total time: 2 hrs., 10 min.
Serves: 4
Adding heavy cream to the mix makes these individual pound cakes extra-rich
1 (16 oz.) pkg. pound cake mix
3/4 cup + 1 Tbs. heavy cream
½ tsp. ground nutmeg
1 cup white chocolate chips
1/4 cup all-purpose flour
1 cup sour cream
1 cup confectioners' sugar
1 Heat oven to 350°F. Coat 4 (6"x 3") loaf pans with baking spray. Prepare pound cake mix according to package directions, substituting 3/4 cup heavy cream for water. Stir in nutmeg until blended.
2 In small bowl, toss together white chocolate chips and flour. Remove chips, leaving excess flour. Fold chips into batter. Divide batter among pans; bake until toothpick inserted in centers comes out clean, 30-35 min. Let cool in pans 10 min. Transfer from pans to racks; let cool.
3 In large bowl, combine sour cream, confectioners' sugar and remaining 1 Tbs. cream; whisk until smooth. Spoon over pound cakes. Let stand until glaze is set.
Mocha Napoleons
Active time: 45 min.
Total time: 2 hrs., 45 min.
This story is from the September 09, 2024 edition of First for Women.
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This story is from the September 09, 2024 edition of First for Women.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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