Countdown to Midnight Pound Cake with Champagne Frosting

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Almond extract
  • 4 cups Powdered sugar
  • 1 tbsp Vanilla extract
  • 3 cups White sugar

• Dairy

  • 2 cups Butter, unsalted
  • 1/2 cup Butter
  • 3/4 cup Heavy cream

• Beer, Wine & Liquor

  • 6 tbsp Champagne

Found on pizzazzerie.com

Description

Ingredients

• 2 cups unsalted butter, softened
• 3 cups white sugar
• 6 eggs
• 4 cups all-purpose flour
• 3/4 cup heavy cream (or milk)
• 2 teaspoons almond extract
• 1 tablespoon vanilla extract
• 1/2 cup (1 stick) butter, softened
• 4 cups powdered sugar
• 6 tablespoons champagne

Directions

• Preheat oven to 350 degrees F (175 degrees C). Grease your cake pans. In the bowl of your Kitchen Aid Mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the heavy cream, mixing just until incorporated. Dont over-mix. Pour batter evenly into prepared baking pans. Bake in the preheated oven for 45-65 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Baking time will be dependent on the size of your pans. For smaller pans, baking time will be decreased so watch carefully and use the toothpick trick! Allow to cool before frosting cake. Beat butter until light and fluffy in your Kitchen Aid Mixer. Add in powdered sugar one cup at a time alternating with champagne until incorporated. If frosting is too loose, add more powdered sugar. If frosting is too thick, add more champagne.
• Preheat oven to 350 degrees F (175 degrees C). Grease your cake pans.
• In the bowl of your Kitchen Aid Mixer, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time. Beat in the flour alternately with the heavy cream, mixing just until incorporated. Dont over-mix.
• Pour batter evenly into prepared baking pans. Bake in the preheated oven for 45-65 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Baking time will be dependent on the size of your pans. For smaller pans, baking time will be decreased so watch carefully and use the toothpick trick! Allow to cool before frosting cake.
• Beat butter until light and fluffy in your Kitchen Aid Mixer. Add in powdered sugar one cup at a time alternating with champagne until incorporated. If frosting is too loose, add more powdered sugar. If frosting is too thick, add more champagne.