Chocolate Truffle Pound Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
|
|
| 5 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | package |
truffles
chocolate |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
|
|
| 5 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | package |
truffles
chocolate |
* |
Directions
Preheat the oven to 325℉ (160℃).
Butter an 9 cup Bundt pan.
In the large bowl of an electric mixer, cream the butter until it is smooth.
Add the eggs one at a time, beating after each addition.
Add the milk and vanilla, and beat the mixture until it is thoroughly blended.
Add the pound cake mix and continue to beat for 3 minutes until smooth.
Pour into prepared Bundt pan, and bake for 1 hour and 5 minutes, or until a toothpick inserted into the middle comes out clean.
Remove from the pan and cool on a wire rack.
