Bethie Magoo’s Ice Cream Pound Cake*

POUND CAKE

1/2 lb. butter
3 cups sugar
1-2 tsp. vanilla
3 cups flour
1/2 pint sour cream
6 eggs*
1 tsp. baking power

1. Mix all ingredients very thoroughly

2. Grease 2* loaf pans and fill them with the batter.

3. Bake for about 50-minutes at 350-degrees.

4. Let cakes cool for 30-minutes. Wrap in wax paper, and freeze for one hour. Remove from freezer.

5. Flip over pound cakes, and hollow out the bottom of the loaves in a rectangular shape with a sharp serrated knife.

FILLING AND GARNISH

1 pint Raspberry Ripple ice cream
8-oz jar of Sundae’s Best Russell’s Landing Raspberry Hot Fudge Sauce.
1 pint raspberries
3 springs of mint
1 dollop of whip cream (optional) and sliced almonds (optional)

1. Let ice cream soften on counter for about 30-minutes until spreadable. Fill the pound cakes with the ice cream, and spread the bottom smooth.

2. Wrap up cakes in wax paper, and refreeze for at least an hour. Remove from freezer. Place frozen pound cakes on platter.

3.Warm hot fudge sauce in a glass gravy pitcher.

4. Drizzle hot fudge sauce over entire pound cakes. Garnish the platter with raspberries and sprigs of mint. Add whipped cream and almonds if desired.

5. Slice and serve.

*This is a Recipe Correction from our Sept 2011 Issue, Page 33 featuring Katie Camarro. The eggs and the number of finished loaves were omitted. Thank you for your understanding.