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PHILADELPHIA Pound Cake

PHILADELPHIA Pound Cake recipe
photo by:kraft
Cream cheese is the reason this cake is, pound for pound, more moist and deliciously dense than any other you've tried.
time
prep:
15 min
total:
1 hr 35 min
servings
total:
16 servings
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posted:
1/13/2013
Delicious! Second time in two weeks. Texture and flavor are wonderful! My husbands new favorite cake! Yummy.
posted:
10/15/2012
DELICIOUS AND MOIST. FINALLY FIND THE PERFECT RECIPE!
posted:
11/27/2011
Very good pound cake would make it again.
posted:
12/23/2010
not bad, not bad, not bad. I will make it again and add some almond extract.
posted:
1/18/2010
I made this cake many times .My family love it.
posted:
1/2/2010
I made this recipe for our New Year's Eve dessert. I almost used regular flour instead of cake flour, because I didn't know that cake flour existed. But, I sent my husband to the store and sure enough it exists! I used a bundt pan and although the cake itself tasted great, the top of the cake was a bit dry and brown. I even cooked it for ten minutes less than it told me too. I topped the cake with Comstock cherries and blueberries and of course whipped cream! I would make this recipe again, but do something different so that the cake didn't brown on top.
posted:
10/18/2009
The cake was excellent. I used 1/4 cup less sugar and it came out great. Everyone loved it. I served it with comstock cherry topping and cool whip...delicious..thank you for this easy recipe.
posted:
9/8/2009
tastes great and super easy to make!
posted:
7/7/2009
Very delicious and easy to make. However, it was too sweet with 1 1/2 cups of sugar. Next time will half the sugar and maybe use a sugar substitute.
posted:
6/25/2009
Very good recipe. Very moist. Will definitely make again very soon! You should try it with fresh fruit, it was wonderful!
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