Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, cookie dough cake, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
When I first saw this cake recipe I was really impressed. It looked like something out of a professional cookbook. I would expect to see it gracing the cover of a magazine or something, as it very well should. I thought to myself, “There is no dang way I could ever make that cake!” Well, folks, I was wrong. I did make that cake and it turned out fabulously! I, of course, had to share my treat with my neighbor, Sally. Sally took a picture of the thing and posted it on her Facebook wall!
I said, “Sally, why must you post everything to your Facebook page?” Sally looked at me like I was a nutcase and said, “The people need to see these things! Just look at how magnificent your cake turned out.” Okay, sal. keep telling yourself that, haha!
Recipe and photo courtesy of Hugs And Cookies XOXO.
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Quick Tip: Make sure to liberally grease your Bundt pan with Pam cooking spray to avoid sticking.