Thursday, April 28, 2011

Never Fail Pound Cake

Yesterday I decided to make a pound cake from scratch.  I found a recipe that was called Never Fail Pound Cake.  I made sure I had the right ingredients and began my effort.  The cake was to cook at 325 degrees for 1 hour then 350 degrees for 30 minutes. 

I mixed up the cake, but not exactly like the directions said.  I was trying to cut calories so I substituted 2/3 of the sugar with Splenda.  My cake did not rise.  It tasted alright, but was heavy as a brick.  My Never Fail Pound Cake weighed more than a pound.

I cut it into small pieces, mixed it with berries and whipped cream.  The taste was fair, but I probably won't do it again.  The name of the recipe needs to be officially changed, because I have proven that it can fail.  Maybe renamed Never Fail Pound Cake unless Theresa doesn't follow the recipe.
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