-
Prep
30
min
-
Entire
3
hr
20
min
-
Servings
48
A conventional pound cake made of scratch is remodeled into three luscious truffle flavors: Apricot Brandy, Lemon Coconut and Darkish Chocolate Pistachio. A fine thought for vacation parties or showers.
By
Stephanie Radiant
Up to this point Feb 26, 2013
Substances
Pound Cake
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3
cups Gold Medal™ all-reason unbleached flour
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3
cups granulated sugar
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1 1/2
cups butter or margarine, softened
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1/2
cup sour cream
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1/2
cup milk (or apricot brandy for Apricot Brandy Pound Cake Truffles)
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1
teaspoon vanilla
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1/2
teaspoon salt
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1/2
teaspoon baking powder
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6
eggs
For Apricot Brandy Pound Cake Truffles
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1/3
pound cake (recipe above)
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1/2
cup Betty Crocker™ Affluent & Creamy vanilla frosting
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1/4
cup apricot preserves
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1/2
cup finely chopped pecans
For Lemon Coconut Pound Cake Truffles
-
1/3
pound cake (recipe above)
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1/2
cup Betty Crocker™ Affluent & Creamy vanilla frosting
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1/2
cup flaked coconut, toasted
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2
to 3 teaspoons grated lemon peel (1 medium)
For Darkish Chocolate Pistachio Pound Cake Truffles
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1/3
pound cake (recipe above)
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1/2
cup Betty Crocker™ Affluent & Creamy darkish chocolate frosting
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1/2
cup finely chopped pistachio nuts
Make With
Gold Medal Flour
Steps
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1
Warmth oven to 325°F. Evenly grease 12-cup fluted tube cake pan with shortening or spray flippantly with cooking spray; flippantly flour.
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2
In immense bowl, beat Pound Cake substances with electric mixer on low plod 30 seconds, scraping bowl continuously. Beat on medium plod 2 minutes, scraping bowl infrequently, till restful. Pour batter into pan.
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3
Bake about 1 hour 30 minutes or till golden brown on top and toothpick inserted end to heart comes out energetic. Frigid in pan on cooling rack 20 minutes. Make a risk from pan to cooling rack. Frigid entirely, about 1 hour.
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4
Cut cake into 3 equal portions. Use 1 share to produce every taste of truffles.
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5
To provide Apricot Brandy Pound Cake Truffles, line cookie sheet with waxed paper. Disintegrate one-third of pound cake into immense bowl. Add frosting and preserves; whisk till completely blended. Roll combination into 1-crawl balls; plot on cookie sheet. Roll every truffle twice in pecans.
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6
To provide Lemon Toasted Coconut Pound Cake Truffles, line cookie sheet with waxed paper. Disintegrate one-third of pound cake into immense bowl. Add frosting, coconut and lemon peel; whisk till completely blended. Roll combination into 1-crawl balls; plot on cookie sheet.
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7
To provide Darkish Chocolate Pistachio Pound Cake Truffles, line cookie sheet with waxed paper. Disintegrate one-third of pound cake into immense bowl. Add frosting; whisk till completely blended. Roll combination into 1-crawl balls; plot on cookie sheet. Roll every truffle twice in pistachios.
Suggestions from the Betty Crocker Kitchens
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tip 1
To toast coconut for Lemon Toasted Coconut Pound Cake Truffles, plot coconut in single layer on cookie sheet with facets. Bake in 300°F oven about 10 minutes, stirring infrequently, till flippantly browned. Make a risk from cookie sheet; cool entirely sooner than the order of in recipe.
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tip 2
Truffles will even be saved in freezer for up to 3 months.
Nutrition
Nutrition Info need to now not readily accessible for this recipe
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