Oh, Renna, I fear she means an ENTIRE POUND of butter. This is a POUND cake recipe - pound of this, pound of that, and it puts a pound or two on you! (But I’ll probably try it too!!) She’s just differentiating between soft tubs and sticks, I think.
Renna–
Yep, it’s a whole pound of butter or margarine! I’ve edited the original post to take the word “stick” out to avoid confusion. I was trying to convey that it should not be made with “soft” or “tub” butter or margarine!
–Denise
Okay, I didn’t realize it was a “pound” cake. I love pound cakes, but Jouf is right, they put the pounds on you…of course, just about any cake does, I guess. :rollseyes: Maybe I’ll just put those pesky old scales in the closet after I make (and eat!) this one. 
Wow these recipes look great!
I don’t have any from-scratch cake recipes, but I have an AWESOME one that is doctored cake mix. I call it “Triple Chocolate Peppermint Cake.” It’s got chocolate cake mix, chocolate pudding and chunks of milk baker’s chocolate., and crushed peppermints. Then it’s frosted with Cool Whip. YUM!!
If you’d be interested, I’d be more than happy to post it for you.
KnitAddict, please share! 
With Pleasure!!!
Triple Chocolate Peppermint Cake
1 pkg 2 layer chocolate cake mix
1 pkg (4 serving size) Jello-O chocolate flavor instant pudding & pie filling
4 eggs
8 oz sour cream
1/2 c vegetable oil
1/2 c water
4 squares Baker’s Semi-Sweet baking chocolate, chopped
18 small candy canes (or peppermint - 1 cup crushed), crushed ***
8 oz Cool Whip, thawed
Preheat oven to 350* Lightly grease 2 9" round cake pans (I usually use 8 inch & have a bit of mix leftover).
Beat cake mix, dry pudding mix, eggs, sour cream, oil & water in large bowl with electric mixer on low speed until just moistened. Beat on med. speed for 2 minutes or until well blended.
Stir in chopped chocolate and 2 T crushed candy. Spoon evenly into pans.
Bake 50 min. to 1 hour. Cool in pans 10 minutes on wire rack. Invert cakes onto rack. Remove pans & cool completely.
Place 1 layer on serving plate & spread with 1 c. Cool Whip. Top with remaining layer. Frost cake with remaining Cool Whip. Garnish with additional crushed candy*** by pressing into the bottom 2 inches around the side of the cake. Sprinkle a small amount in the center of the top.
***I usually only decorate it with peppermints around Christmastime. The rest of the time I just use the 2 T inside the cake mix and will use colored sugar instead.
Just one quick note - Don’t add any candy decrations until just before you want to serve it - an hour or so. Otherwise the candy starts to melt, even in the fridge, and it ruins the appearance.
Hope you like it!!
[size=7][/size]Yummmm!!!
Oh, yum, that sounds mouthwatering! :drooling: :mrgreen:
Renna, your cake is in the oven!!!
I bet your house is starting to smell good.
I made one yesterday for my ds and his girlfriend to take to a cookout at his boss’s house last night. Since I like to keep close dibs on the pan I use to bake it in, after the cake had completely cooled, I cut it into serving pieces and arranged it on a round serving tray. Of course, it also enabled me to ‘sneak’ a couple of pieces to keep at home for dh and I, without it being obvious any of it was missing. :mrgreen:
Sneaky sneaky! Well, My theory at home is when I bake a dessert for a family function that it needs to be tested. It’s not like there’s not goin to be plenty for everyone. And usually I plate the desserts in the kitchen and no one will see the missing piece(s). Still hot. I am going to try to wait until after lunch tho.
Good theory!
I like to make cakes in bundt pans, 'cause then it’s easier to sneak out pieces. You can then squish the cake back together. 
Didn’t make it until after lunch. DH and I sat outside with a big piece each. I don’t know what to say. It’s most definitely a KEEPER!
I’m glad you liked it.
No. I LOVED it. Thank you thank you. And it was soooo easy! Ingredients all on hand. No whipping egg whites separately business.