Ed Pawlowski wrote:
....

thanks! they all sound pretty good to me. i'm
sure that Mom's chocolate cake off the Hershey's
can too.

the variations i really like for the pound cake
are cream cheese and a little lemon and almond
extract in them. it adds so much and i love the
crust. if i had a big enough oven i would make it
thin so it was almost all crust.


songbird (i like a lot of things more browned/burned...

On 2/19/2019 8:42 AM, songbird wrote:
> Ed Pawlowski wrote:
> ...
>
> thanks! they all sound pretty good to me. i'm
> sure that Mom's chocolate cake off the Hershey's
> can too.
>
> the variations i really like for the pound cake
> are cream cheese and a little lemon and almond
> extract in them. it adds so much and i love the
> crust. if i had a big enough oven i would make it
> thin so it was almost all crust.
>
>
> songbird (i like a lot of things more browned/burned...
>
I've thought about the same thing, pour the batter in a sheet pan.

It is great when fresh but after a couple of days I sometimes toast it
and put a little butter on it.