Recipe: Cream Cheese Pound Cake

World champion Dutch Oven cookers Bill and Toni Thayn Cream Cheese Pound Cake is to die for. Use the recipe below and enjoy this mouth-watering dessert anytime you want!

Cream Cheese Pound Cake with Grand Marnier Whipped Cream

Ingredients:

• 1 lb cream cheese, room temperature
• 1 1/2 cup butter, softened
• 3 cups sugar
• 6 eggs, room temperature
• 3 cups flour
• 1 tbsp. vanilla
• Powdered sugar for dusting
• Fresh Fruit
• Grand Mariner whipped cream (recipe below)

Directions:

1. Preheat oven to 325 degrees.
2. Grease a bundt pan and set aside.
3. Cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
4. Add eggs one at a time and beat well after each addition.
5. Add flour and mix until well combined.
6. Add vanilla and mix thoroughly.
7. Pour into bundt pan and bake for 1 hour and 30 minutes or until cake tests done.
8. Cool in pan for 10 minutes and turn out onto a cooling rack until completely cool.
9. Sprinkle with powdered sugar. Serve with Grand Marnier whipped cream and fresh fruit.

Grand Marnier Whipped Cream

Ingredients:

• 1/2 cup heavy cream
• 1 tsp. powdered sugar
• 1 tsp. Grand Marnier

Directions:

1. Whip until soft peaks form.
2. Serve with slices of pound cake.