Strawberry crunch pound cake

 

 

Cake:

1/2 Cup Shortening

2 sticks butter ( soft_ened )

2 (1/2) Cups sugar

1 ( 3 oz. ) Package Instant Vanilla Pudding

1 (3 oz. ) Package Strawberry Jello

5 eggs

1 Cup milk

3 Cups flour

1/2 Teas_poon salt

1 Teas_poon baking powder

Strawberry Crunch Topping:

2 Tables_poons butter

1 ( 3 oz.) Package Instant Vanilla Pudding

1 ( 3 oz.) Package Strawberry Jello

1 teasp_oon flour

 

Frosting:

1 ( 8 oz.) Package cream cheese ( Softe_ned )

8-10 oz. Ou_nces Marshmallow Fluff

 

 

Cake:

Preheat oven to 300 degrees ~ In a Large bowl, using a hand mixer, cream together shortening, butter, sugar, 1 package Instant Vanilla Pudding, and 1 Package Strawberry Jello ( it will look crumbly. Next mix eggs in one at a time.

 

Add milk and mix batter till it resembles cake frosting. Next, add flour, salt, and Baking powder ( I just plop dry ingredients right on top the batter). Use a wooden spoon to slowly mix the flour in then finish it off with the hand mixer.

 

This just keeps the flour from flying everywhere when you turn your mixer on.

 

Pour batter into a bundt pan that has been well gre_ased with shortening. Use a wooden spoon to smooth batter around the pan. Bake @ 300 degrees for 1(1/2) hours.

 

Allow cake to cool for 10 – 15 minutes then care_fully turn out on a clean surface to allow cake to finish cooling. Once cake is completely cool, frost it and top with strawberry crunch, recipes below.

 

Crunch Topping:

 

In a small bowl add 2 Table_spoons of butter, 1 (3 oz.) package of Instant Vanilla Pudding, and ONLY 1 (1/2) Teaspoons of Strawberry Jello ( Store the leftovers for a later use).

 

Use a fork to crumb together. Bake Crum_bs at 350 degrees on a grea_sed cookie sheet for about 10 minutes, or until slightly bro_wned, stirri_ng every few minutes.

 

Frosting:

 

In a small/medium bowl add cream cheese and marshmallow fluff. Use a hand mixer to mix together till fluffy