Cool Whip Pound Cake

 

I wanted to make a cake for Christmas, it's been a good while since I've fixed one. I starting going through one of my old church cookbooks and ran across this recipe. I was intrigued by the cool whip in the recipe so I thawed out my tub of cool whip and set my butter out in order to make it. Y'all, it's a slap your Mama worthy cake, it's one of the best pound cakes I think I've ever eaten and I've eaten a lot of pound cakes in my day. It's not too sweet and it's just as moist as it can be. While Aunt Emma's pound cake is still my favorite this one is right up there with it.

Pound cake is my husbands favorite of all cakes, he doesn't care for icing on cakes either. When we married we had a small traditional wedding cake and then a big ole pound cake. He walked in as I was pulling it out of the oven and was happy to see I fixed pound cake for Christmas rather than a pie, which I usually make. I wish I had pictures of some of the cakes Nannie Polly and Nannie Hembree made for our family Christmases together. There was burnt caramel cake, coconut cake, applesauce cake and there was always a humingbird cake. I think that's why I choose to make pie during the holidays, I ate enough cake to last a lifetime while I was growing up. Daddy has got the same church cookbook I do so I can't wait to tell him all about this cake later today. If y'all could have heard our phone conversation last night about who made the best potato salad yesterday you would be laughing your socks off. My Daddy knows how to put a smile on my face, just when I need one. He's so much like Nannie Polly and I know some of y'all know my folks and knew my Grandparents so I think you would agree with me.

I'm taking Christmas Day off tomorrow, so I wish each and everyone of you a Blessed and Merry Christmas!

Ingredients :

1 C. salted butter, room temp.

3 C. sugar

2 1/8 C. all purpose flour (sifted for 3 C. of flour)

6 large eggs

1 1/2 tsp. vanilla extract

8 oz. tub cool whip

Directions :

Preheat the oven to 325 degrees and grease and flour a large tube pan. Cream together the butter and sugar for 4 minutes. Meanwhile, sift the flour (this will end up giving you 3 C. of sifted flour which is what you want). Alternately beat in the eggs and flour. Fold in the vanilla and cool whip and combine well. Pour into the tube pan and bake for 1 hour. Turn off the oven and let the cake remain in the oven for 10 minutes. Allow to cool for 10 minutes in the pan before turning the cake out.

Recipe from  Janet's

Enjoy!!!