Published on March 6th, 2015 | by Chef's Corner


How Sweet It Is…

Congratulations to our newest Chef’s Corner winner, Jim Barco, and his Cream Cheese Pound Cake! You know when you’re craving something sweet but not overly sweet? Well look no farther, because this recipe will satisfy your sweet tooth!

Enter your recipe for March here, and you can win $200 Restaurant.com gift card and featured post The Reader’s Edge.


6 extra large eggs
3 sticks of butter (softened)
1 8 oz. package of cream cheese (softened)
3 cups of sugar
3 cups of all purpose flour
1 1/2 tsp. of vanilla
1 tsp. of salt

Once the butter and cream cheese have softened, combine in a large mixing bowl at medium speed until smooth (approx 5 minutes). Gradually add the sugar.  Once blended, add each egg, along with the vanilla (the mixture will be rather foamy).  Gradually add the flour and salt being sure not to mix too long lest the batter become tough.


Coat your baking pan. Our chef likes to Pam Baking spray for the pan’s coating, but butter and flour work just as well. Fill a bundt or tube pan to about ½ of an inch from the top (there will be enough additional batter for a miniature pan, or enough batter for 12 miniatures). Cook at 300 degrees for 75 minutes for a large bundt or tube pan; 47 minutes for a miniature or multiple mold pan.  Also place in the oven an oven safe container with two cups of water in it (this helps keep the air and batter moist).

After cooking with the above time, to test and make sure the pound cake is done, test with a toothpick.  If done, remove and cool for 10 minutes before removing from the pan.  Cool on a metal rack.

About our Chef:
Jim is a focused culinary amateur. He works for the American Red Cross, native to Miami, Fl, lives in Gainesville, Georgia where no kitchen is big enough for he and his wife to be in at the same time. He specializes with this cake, spaghetti sauce (hates the jar stuff), and competition barbeque, pork only please. The three basic food groups. He inherited a daughter who after a few years asked him, “how did you learn to cook?” Jim never learned to cook; he learned to read, recipes that is, and enjoys changing them around.

Want to be our next chef of the month? Send us your best recipe to : recipes@magazinediscountcenter.com




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