Sunday, July 23, 2017

Arkansas Cake and Ice Cream

One of the benefits of being a Carrol Electric customer is the free subscription to the cooperative's  monthly   magazine Arkansas Living. Recipes from great Arkansas cooks is one of my favorite magazine features. I love collecting these recipes and will be adding  Blueberry Cream Cheese Pound Cake.  This delicious cake recipe was submitted by Doris Houser of Lockesburg and featured in the March 2017 issue.  Many thanks to Doris for sharing this delicious dessert recipe.

This turned out to be a perfect and quick recipe for an impromptu get together with family and friends.
Of course, you must add that huge dip of vanilla
ice cream  for the perfect topping!

Blueberry Cream Cheese Pound Cake

1 8-ounce package cream cheese, softened
1/2 cup vegetable oil
1 yellow butter cake mix
1 3-ounce package instant vanilla pudding mix
4 eggs,beaten
2 teaspoons vanilla extract
2 cups blueberries,fresh or frozen

Preheat oven 325 degrees F. Lightly spray 9-inch tube or Bundt pan with cooking spray and dust with flour.

Combine cream cheese and oil in medium bowl. Beat with mixer until smooth and creamy. Add cake mix,pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in berries (batter will be thick).Spoon batter into prepared pan. Bake 60 minutes or until toothpick comes out clean.  Cool cake in pan on wire rack 20 minutes. Remove cake from pan and cool completely on a wire rack

Sprinkle powdered sugar on top or make a glaze using 3/4-cup powdered sugar and 1 tablespoon grape juice (or more for desired consistency).

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