Strawberry crunch pound cake

All What You Need ::

Cake:

1/2 Cup Shortening

2 sticks butter ( softened )

2 (1/2) Cups sugar

1 ( 3 oz. ) Package Instant Vanilla Pudding

1 (3 oz. ) Package Strawberry Jello

5 eggs

1 Cup milk

3 Cups flour

1/2 Teaspoon salt

1 Teaspoon baking powder Strawberry

Crunch Topping:

2 Tablespoons butter

1 ( 3 oz.) Package Instant Vanilla Pudding

1 ( 3 oz.) Package Strawberry Jello

1 teaspoon flour

Frosting:

1 ( 8 oz.) Package cream cheese ( Softened )

8-10 oz. Ounces Marshmallow Fluff

How To Make It ::

Cake:

Preheat broiler to 300 degrees ~ In a Large bowl, utilizing a hand blender, cream together shortening, spread, sugar, 1 bundle Instant Vanilla Pudding, and 1 Package Strawberry Jello ( it will look brittle. Next blend eggs in each in turn.

Add milk and blend player till it looks like cake frosting.

Then, add flour, salt, and Baking powder ( I simply thud dry fixings right on top the hitter). Utilize a wooden spoon to gradually blend the flour in then polish it off with the hand blender. This simply holds the flour back from flying wherever when you turn your blender on.

Empty player into a bundt dish that has been very much lubed with shortening. Utilize a wooden spoon to smooth player around the dish. Prepare @ 300 degrees for 1(1/2) hours.

Permit cake to cool for 10 – 15 minutes then cautiously turn out on a perfect surface to permit cake to complete the process of cooling. When cake is totally cool, glaze it and top with strawberry crunch, recipes underneath.

Crunch Topping:

In a little bowl add 2 Tablespoons of margarine, 1 (3 oz.) bundle of Instant Vanilla Pudding, and ONLY 1 (1/2) Teaspoons of Strawberry Jello ( Store the extras for a sometime in the future).

Utilize a fork to scrap together. Prepare Crumbs at 350 degrees on a lubed treat sheet for around 10 minutes, or until somewhat carmelized, mixing like clockwork.