On Jan 8, 11:46*am, Becca > wrote:
> Today was Elvis' 75th birthday, if he were still alive, and this recipe
> was in the Chicago Tribune. *I have not tried it, but I would love to. *
> Elvis was before my time, but when I was a kid, I sure did enjoy his
> movies.
>
> BTW, I want to compare this cake to koko's Bishop's Cake.
>
> Becca
>
> Elvis Presley Pound Cake
>
> 3 cups sugar * *
> 2 sticks (1 cup) butter, softened * *
> 7 eggs, at room temperature * *
> 3 cups cake flour, sifted twice * *
> 1 cup whipping cream * *
> 2 teaspoons vanilla extract
>
> Preheat oven to 350 F. Combine the sugar and butter in bowl of electric
> mixer; beat on medium speed until creamy, about 3 minutes. Add eggs, 1
> at a time, beating well after each addition. Stir in 1 1/2 cups of the
> flour; add whipping cream. Beat in remaining flour and vanilla.
>
> Pour batter into two buttered and floured 8½-x-4½-inch loaf pans. Bake
> until golden and a tester inserted in the center of cakes comes out
> clean, about 1 hour. Cool in pans 5 minutes. Remove from pans; cool
> completely on wire racks. Makes 2 cakes, about 20 servings.
>
> *PER SERVING: Calories* 317 (43% fat) *Fat* 15 g (9 g sat) *
> Cholesterol* 115 mg* Sodium* 120 mg *Carbohydrates* 42 g * Protein*
>
> *This recipe for Elvis Presley Poundcake* is almost as legendary as the
> man it's named for.

This would be really good for a Viennese Torte, separated horizontally
into 7 or so layers and filled with chocolate ganache.

N.