1 cup butter
1/2 cup shortening
2 3/4 cups sugar
1 tsp. vanilla
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
4 tbsp. cocoa
1 cup Sweet Cream flavored International Delight coffee creamer
Cream together butter and shortening, add sugar and mix well. Add eggs, continuing to mix. Add vanilla. Alternate adding dry ingredients with creamer until well mixed. Grease and flour bundt pan, pour batter in. Bake for 1 hour and 30 minutes at 325*. Cool for 20 minutes before inverting onto cooling rack.
This cake turned out so moist and delicious - the International Delight creamer really gives it a little something extra, taking it to the next level of pound cake. In fact, next month, when the boys' school has their Fall Festival and asks for cake walk donations - I know just what to make!
Stay tuned for a pumpkin recipe for next month! International Delight's pumpkin spice creamer (Pumpkin Delight) is hitting the grocery shelves, and I can't wait to test it out in my kitchen. For more excellent Fall baking ideas, check out the International Delight community. Happy baking!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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