Miss Olivia shares a special pound cake recipe - WBIR.com

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Miss Olivia shares a special pound cake recipe - WBIR.com Posted: 22 Jul 2020 02:55 PM PDT Sometimes the person who gives you a recipe is even sweeter than the recipe itself. KNOXVILLE, Tenn. — Pound Cake Compliments of Marie Nichols Original recipe 1 lemon cake mix 1 (3.4 ounce) package lemon Jello instant pudding mix 3/4 cup oil 3/4 cup water 4 eggs 1 teaspoon lemon extract Directions Preheat oven to 350 degrees.  Spray a bundt pan with pan spray for baking.   Combine all ingredients in the bowl of an electric mixer.  Stir briefly to combine.  Beat on medium speed for two minutes.  Transfer to the prepared pan.  Bake 35-40 minutes or until a cake tester inserted into the center comes out clean.  Cool on a wire rack. Cook's note:  You may use any combination of cake mix and instant pudding.  As long as the flavors are compatible.  When in doubt, use vanilla pudding mix.

Best Chocolate Pudding Cake Recipe - How To Make Chocolate Pudding Cake - Delish.com Posted: 13 Jul 2020 12:00 AM PDT Chocolate cake meets chocolate pudding. This sliceable homemade pudding in cake form is a great dessert for the non-cake lovers on your life or just those that love a decadent chocolate dessert. Warm up your knife to ensure clean slices!   Have you made this yet? Let us know what you think in the comments below!  Advertisement - Continue Reading Below Yields: 8 - 10 servings Prep Time: 0 hours 10 mins Total Time: 4 hours 30 mins Cooking spray 4 c. whole milk 3/4 c. granulated sugar 1/2 c. heavy cream 1/2 c. dark cocoa powder 6 tbsp. cornstarch 1/4 tsp. kosher salt 2 c. semisweet chocolate chips  Grease a 8"-x-4" loaf pan with cooking spray. Add a large piece of parchment and fold in sides so it fits snugly into the pan. Pro tip: Clips help keep sides from moving. Grease parchment with cooking spray. In a large bowl, whisk milk, sugar, heavy cream, cocoa powder, cornstarch, and salt until well combined.  Strain milk mixture into a medium saucepan and place over medium heat. Bring to a simmer, stirring to make sure the mixture does not stick to the bottom of the pan. Simmer for 2 minutes, stirring constantly. Reduce heat to medium low and add chocolate chips to the simmering milk mixture. Stir until melted and mixture is smooth. Remove pan from heat and quickly, pour chocolate-milk mixture through a fine mesh sieve into prepared pan. Refrigerate until set, at least 4 hours.  Carefully unmold onto a plate. Peel off parchment and dust with more cocoa powder.  To slice, place a knife in a pot of boiling water until blade is very hot (be careful not to touch the hot metal). Wipe blade clean and slice. Repeat heating the knife and slicing the cake. Alternatively use a kitchen torch to heat the knife. Serve cold. Laura Rege This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io Advertisement - Continue Reading Below

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