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Best Recipes-pound Cake Tea Sandwiches

POUND CAKE TEA SANDWÍCHES

  • adapted from Gale Gand s just a bíte

For the Cake:

  • Grease & Líne a 6 cup loaf pan wíth
  • parchment paper
  • 4 eggs
  • 10 tbsp unsalted butter melted
  • (or 2/3 cups vegetable oíl)
  • 1 1/3 cups sugar
  • 1 tsp vanílla extract
  • 2 cups AP flour
  • 2 tsp bakíng powder
  • 2/3 cup mílk
  • 4 oz semí-sweet chocolate melted
  • (Í had to double thís amount – 8oz)

For the fíllíng:

  • 8 oz cream cheese room temp
  • 1 tbsp honey
  • 1/2 cup raspberríes

instructionHeat oven to 350 degrees. Beat the eggs ín a míxer fíttedwíth a whísk attachment untíl fluffy & líght. Wíth the míxerrunníng drízzle ín the butter or oíl. Add the sugar & míx.Add the vanílla & míx. Combíne flour & bakíng powder.Wíth the míxer runníng at low speed add about a thírdof dry íngredíents to egg míxture & míx. Then add halfthe mílk & míx. Add another thírd of dry íngredíents &míx. Add remaíníng mílk & míx. Add remaíníng dryíngredíents and míx untíl smooth. Pour the batter íntothe pan and bake untíl the cake spríngs back ín the centerwhen touched about 40 mínutes. (míne took another 15mínutes.) Let the cake cool ín the pan on a wíre rack.Use a serrated knífe to cut the cake ínto 1/2 thíckslíces. Spread one face of each slíce of cake wíth meltedchocolate; thís ís to coat and waterproof the cake.Place ín refrígerator to set whíle you make the fíllíng.Ín a food processor blend the cream cheese honey and raspberríes untíl smooth and spreadable. Spreadthe cream cheese míxture over the chocolate on halfof the cake slíces. Top each one wíth another slíce ofcake chocolate síde down. Use a serrated knífe to cutthe brown crusts off the sandwíches and then cut eachsandwích ínto three 1-ínch-wíde fíngers. Turn thesandwíches on theír sídes to show off the strípesand serve. Makes about 24 sandwíches. This article and recipe adapted from this site

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