Best 2 Peek A Boo Ghost Boxed Pound Cake Recipe By Tasty Recipes

Peek-a-boo Ghost 'Boxed' Pound Cake Recipe by Tasty image

Provided by Rie McClenny

Yield 8 servings

Number Of Ingredients 7

Steps:

Preheat the oven to 350˚F (180˚C).
Line a 8x4-inch (20x10 cm) loaf pan with parchment paper and generously grease the pan.
Slice the vanilla pound cake as the same thickness as a ghost shaped cookie cutter. Cut out the cake with using a ghost-shaped cookie cutter. Set aside.
In a medium bowl, combine pound cake mix, cocoa powder, butter, melted chocolate, milk, and eggs. Mix until well combined.
In the lined and greased loaf pan, add ⅓ of the batter. Line the cut out ghost-shaped pound cake in the middle of the pan.
Pour rest of the batter over the ghost-shaped cake.
Smooth the top and bake for 35-40 minutes, or until inserted toothpick comes out clean. Cool completely on cooling rack
Enjoy!

Nutrition Facts : Calories 407 calories, Carbohydrate 69 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, Sugar 40 grams

Classic Pound Cake Recipe by Tasty image

Provided by Aleya Zenieris

Time 1h35m

Yield 2 loaf cakes

Number Of Ingredients 11

nonstick cooking spray, for greasing
3 ½ cups all purpose flour, sifted
1 ½ teaspoons baking powder
½ teaspoon baking soda
4 sticks unsalted butter, room temperature
2 ½ cups granulated sugar
1 teaspoon kosher salt
6 large eggs, room temperature
½ cup buttermilk
2 teaspoons vanilla extract
½ cup sour cream

Steps:

Preheat the oven to 325°F (160°C). Grease a 10-inch Bundt pan or 2 8 x 5-inch (20 x 12 cm) loaf pans with nonstick spray.
In a medium bowl, whisk together the flour, baking powder, and baking soda.
In a large bowl, combine the butter, sugar, and salt. Beat with an electric hand mixer on medium speed for about 6 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes. Add the eggs, 1 at a time, beating well after each addition.
With the mixer running on low speed, add the buttermilk and vanilla. Increase the mixer speed to high and beat for 30 seconds.
Add ⅓ of the flour mixture and beat on medium speed until incorporated. Add ½ of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
Transfer the batter to the prepared Bundt pan or divide between the loaf pans and bake for about 60 minutes, or until a cake tester inserted to the center of the cake comes out clean. Let the cake cool in the pan(s) for 15-20 minutes, then invert onto a wire rack and unmold from the pan(s). Let cool completely.
Slice and serve.
Enjoy!
RECIPE BY: Morgan Baker