Tuesday, September 8, 2015

Peach Mango Pound Cake Made With Kool-Aid


Peach Mango Pound Cake


⅔ cup shortening
1½ cups sugar
⅔ cup Kool-Aid Peach Mango (Take the ⅔ cup from 1 cup water and 1 tablespoon Kool Aid drink mix)
1 teaspoon vanilla extract
2 cups flour
1 teaspoon salt
½ teaspoon double active baking powder
3 eggs


1.                  Cream shortening and sugar until light and fluffy.
2.                  Add drink and extract; blend.
3.                  Stir in dry ingredients, to creamed mixture.  Beat until smooth.
4.                  Add eggs one at a time and beat well after each addition.
5.                  Beat entire mixture well before pouring into greased loaf pan.
6.                  Bake at 300° oven for 1 hour and 25 minutes.

Peach Mango Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from this recipe herewith:-

Please note the following were substituted accordingly in this recipe.


ShirleyAnn Pearman
Recipe Marketing



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