Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Very Berry Cookie Dough Pound Cake Recipe
INGREDIENTS:
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1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/4 cup sour cream
1 egg
2/3 cup fresh berries of your choice
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DIRECTIONS:
1: Heat oven to 350°F. Spray 8×4-inch loaf pan with cooking spray and lightly flour.
2: In large bowl, break up cookie dough. Add sour cream and egg. Beat with electric mixer on medium-low speed 2 to 3 minutes or until smooth. Fold in fresh berries. Spoon mixture evenly into pan.
3: Bake 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pan to loosen cake. Remove cake from pan and place on cooling rack. Store wrapped in the refrigerator.
Darlene’s Tips: For an easy lemon glaze, add lemon juice to powdered sugar, just a few drops at a time, until you get the desired consistency. You can do this with any juice. You can also just use milk or water to make the glaze and also a few drops of extract of your choice. Almond extract is awesome! Frozen berries might work too. Maybe let them thaw or partially thaw before adding to the mix. Try chocolate chip cookie dough with strawberries for a chocolate covered strawberry pound cake taste. Bet that would work too!
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