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| 1 | box Betty Crocker® SuperMoist® butter recipe yellow cake mix |
| 1 | cup water |
| 1/2 | cup chopped walnuts |
| 1/3 | cup butter or margarine, softened |
| 1/4 | cup honey |
| 3 | eggs |
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| 1/2 | cup Betty Crocker® Rich & Creamy butter cream frosting |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray bottoms only of two 8x4-inch or two 9x5-inch loaf pans. |
| 2. | In large bowl, beat cake ingredients on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans. |
| 3. | Bake 8-inch loaves 38 to 42 minutes, 9-inch loaves 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. |
| 4. | In microwavable bowl, place frosting. Microwave uncovered on Medium (50%) 15 seconds. Spread frosting over tops of loaves, allowing some to drizzle down sides. Store loosely covered. |
| Heat oven to 375°F (350°F for dark or nonstick pans). Increase water to 1 1/4 cups. Add 1/4 cup all-purpose flour to dry mix. Bake 8-inch or 9-inch shiny pans 38 to 42 minutes. Bake 8-inch or 9-inch dark or nonstick pans 35 to 40 minutes. |
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| Pound cakes freeze beautifully! Wrap the unfrosted cakes tightly, label them and freeze up to 4 months. To serve, loosen the wrap and thaw at room temperature 2 to 3 hours. |
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| You’ll want to toast and chop extra walnuts for sprinkling on top of the warm glaze. |
Nutrition Information:
250 ( 90); 10g ( 4g, 1g); 50mg; 270mg; 37g ( 0g, 25g); 3g 4%; 0%; 6%; 4% 1/2 ; 2 ; 0 ; 2 2 1/2