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Rich Butter Cake




Source of Recipe


Rich Butter Cake published in Quick Cooking September/October 2001, p61


Recipe Introduction


"I've been bringing this cake to family get-togethers and church meetings since the 1950s," shares Doris Schloeman of Chicago, Illinois. The scrumptious standby, topped with cream cheese and nuts, can be prepared in a wink.


List of Ingredients




* 1 package (16 ounces) pound cake mix
* 1/2 cup butter, melted
* 5 eggs
* 2 cups confectioners' sugar, divided
* 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
* 1/2 teaspoon vanilla extract
* 1 cup chopped walnuts

Recipe



In a large bowl, combine the dry cake mix, butter and 3 eggs; beat until smooth. Spread into a greased 13-in. x 9-in. baking pan.

Set aside 2 tablespoons confectioners' sugar for topping. In a large bowl, beat the cream cheese, vanilla, remaining confectioners' sugar until smooth. Beat in remaining eggs. Pour over batter. Sprinkle with walnuts.

Bake at 350� for 35-40 minutes or until cake begins to pull away from sides of pan. Cool on a wire rack. Dust with reserved confectioners' sugar. Store in the refrigerator. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 slice) equals 413 calories, 27 g fat (11 g saturated fat), 127 mg cholesterol, 260 mg sodium, 38 g carbohydrate, trace fiber, 8 g protein.

Rich Butter Cake published in Quick Cooking September/October 2001, p61