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Willard Scott's Pound Cake Recipe

Willard Scott's Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Willard Scott's Pound Cake recipe  PDF


PATTI VDRJ67A 1 c Butter soft
1/2 c Shortening
5 Eggs room temp
3 1/4 c Light brown sugar
3 1/2 c Flour
1/2 ts Baking powder
1 c Milk

FROSTING 1 c Pecans chop
1/2 c Butter soft
1 lb Powdered sugar
3 tb Milk to 4 tb
In large bowl, cream together butter and shortening add eggs, one at a time, creaming after each. Add sugar. Sift flour and baking powder together. Add alternately with milk to batter. Bake in greased and floured 10 bundt pan for 1 1/4 to 1 1/2 hours at 325. FROSTING: Toast pecans in
butter in broiler pan until well browned. cool slightly add sugar and enough milk to thin to spreading consistency. Spread on top of cake. Some should drip down sides and center, but spread only on top.

Willard Scott's Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
521 people have voted
Last Reviewed on 2018-10-17



Wednesday, Oct 17 2018 Download & Print Willard Scott's Pound Cake recipe  PDF   Pound Cake recipes RSS   New

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4 Skinless boneless breast halves, or eight boneless chicken thighs 1 Egg 1/2 c Dry bread crumbs 1 tb Vegetable oil 1 cn Cream of Asparagus Soup 1/3 c Milk 1/3 c Water Hot cooked rice w/ parsley 1. In pie plate, dip chicken into egg coat with bread crumbs. 2. In skillet over medium low heat, in hot oil cook chicken 15 minutes, or until browned on both sides and no longer pink. Remove keep warm. 3. In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mi ture over chicken. Serve with hot rice. ...

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