I think this is it. Lemon Pound Cake Published: March 1, 2002 Makes one 9 by 5-inch cake, serving 8 You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid. INGREDIENTS 16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan 1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan 1 teaspoon baking powder 1/2 teaspoon table salt 1 1/4 cups granulated sugar (8 3/4 ounces) 2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons 4 large eggs 1 1/2 teaspoons vanilla extract Lemon Glaze (Optional) 1/2 cup granulated sugar (3 1/2 ounces) 1/4 cup lemon juice , from 1 or 2 medium lemons See Illustrations Below: Glazing Pound Cake 1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside. 2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids. 3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. 4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack. 5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. 6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)

The kitty litter cake I made used a spiced cake mix, crumbled up, with crumbled up vanilla sandwich cookies and vanilla pudding mixed into it, as I recall. It was very moist and yummy. Once the tootsie rolls are heated and shaped and cooled, they are not very edible, they are way too hard. (FYI) I've had the dirt cake and it's also good but seems more like a summer time dessert to me. A friend served it when we came to dinner and she had a silk gerbera daisy coming out of the pots and that was so cute!

A little Bundt Pan history... The cast-iron kugelhupf pan is common in Europe and in 1950, a group of Minneapolis women asked Nordic Products owner H. David Dalquist to make an aluminum version of the pan. Ten years later, the new Good Housekeeping Cookbook showed a pound cake baked in one, and suddenly every woman wanted a Bundt Pan. The 1966 Pillsbury Bake-Off Contest was won with the "Tunnel of Fudge Cake". If you would like that recipe, I'll be happy to post it. In 1972 the grand prize winner in the Pillsbury Bake-Off Contest was a Bundt Streusel Spice Cake and 11 top winners also called for a bundt pan. I'll see if I have that booklet in my collection. So the Bundt cake pan is a newcomer in kitchens with more than forty million pans in existence in America. Generally, cakes that have too much sugar in them to have good structure are used in recipes using a tube or Bundt pan. Which is different from a standard cake. I located a few recipes at King Arthur (see link below). -Grainlady Here is a link that might be useful: Bundt Cake Recipes - King Arthur Flour

I have this pan!!! I bought it last year (I think) and have only used it once. I made a dark cake - I can't remember exactly, but it probably was some pumpkiny, spicy type of cake. I sprinkled it with powdered sugar just before serving, and that really helped to highlight the design. Without the powdered sugar, it did kind of look like a lot of bumps at first glance. Then once you really looked at it the design came into focus. The problem is not the pan - it is very detailed and your cake will reflect those details. Like a previous poster mentioned, I think the problem is the dark cake. Fortunately powdered sugar can solve that problem, and it is also about the easiest way to decorate a cake - LOL! Nicole