Redd-wip Pound Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1 1/2 cups Cake flour
  • 1 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 1/2 cups Reddi wip whipped topping
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

Found on cookiesandcups.com

Ingredients

• ½ cup butter, melted
• 1 cup granulated sugar
• 2 eggs, beaten,
• 2 teaspoons vanilla extract
• ½ teaspoon kosher salt
• 1 teaspoon baking powder
• 1½ cups cake flour
• 1½ cups Reddi-wip Whipped Topping

Directions

• Preheat the oven to 325°F
• Coat a 9x5 loaf pan with nonstick spray. Cut a strip of parchment paper to fit in the bottom of the pan (long-wise) and up the sides of the ends. This makes removing the cake from the pan very easy. Coat the parchment lightly with more nonstick spray. Set aside.
• In a large bowl mix together the butter, sugar, eggs and vanilla until smooth. Add in the salt, baking powder and flour and stir until combined.
• Measure your Reddi-wip by filling a measuring cup and then tapping the bottom so the whipped topping settles. Repeat this process until youve measured out 1½ cups.
• Fold the whipped topping into the batter until its combined and spread the batter into the prepared pan.
• Bake the cake for 55 - 60 minutes or until its lightly golden and a toothpick entered into the center comes out clean.
• Allow the cake to cool in the pan for 15 minutes and then loosen the edges with a butter knife. Remove from the pan to cool completely.