Peach Mango Pound Cake Made With Kool-Aid

 PEACH MANGO POUND CAKE 

Peach Mango Pound Cake

Ingredients

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

Method

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:-

Pound Cake – Please click for recipe

Please note the following were substituted accordingly in this recipe.

• Milk with Kool-Aid Peach Mango
• Lemon Extract with Vanilla Extract
• Shortening with Butter

https://drive.google.com/file/d/0B5WnHuJ90rZZUVZOc1BNRTh6TW8/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

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