Friday, February 15, 2008

Almond Cream Cheese Pound Cake

1 pkg yellow cake mix
8 oz cream cheese (room temperature)
4 large eggs
1/2 C water
1/2 C sugar
1/2 C canola oil
1 tsp Mexican vanilla
1 tsp pure almond extract

Mix altogether. Pour into greased 10-inch tube pan (if possible). Bake at 350 degrees until cake is golden brown and springs back when lightly pressed with your finger, 35-40 minutes.
Cool 20 minutes.Invert onto cake platter.

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