Real Recipes From Real Home Cooks ®

white russian pound cake

Recipe by
Janice (Jan) Barlow
Rochester, NY

This sounds so difficult on paper but once you try it, it will become your "signature" dessert. I even had to make them for a restaurant in Buffalo NY because I brought one in for the birthday party we were having, and the owner of the restaurant went wild over it!!! And it is soooooooooooo good! The ingredients are things you may already have at home and it's a quick dessert to make any time

yield 12 or more, depending on the size of the slides
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For white russian pound cake

  • 1 box
    chocolate cake mix-any kind
  • 4 oz
    box of instant chocolate pudding
  • 1/2 c
    vegetable oil
  • 4
  • 1/4 c
    vodka (i use a cheap one!)
  • 3/4 c
  • 1/2 c
    half and half
  • 16 oz
    container of cool whip
  • 1 bottle
    stemmed cherries
  • 3 1/2 oz
    dr. oetker "whip it" stabilizer for whipping cream

How To Make white russian pound cake

  • 1
    Preheat oven to 325 degrees and grease well a Bundt pan.
  • 2
    In large mixer bowl combine cake mix, pudding mix (dry),oil, eggs, vodka, kahula and half and half. Blend and then beat 2 minutes at medium speed until well mixed. Pour into greased bundt pan
  • 3
    Bake 325 degrees 60 minutes (note-I usually have to bake 75 minutes with my oven) or until tests done. Let cool in pan and then invert onto doily lined cake dish
  • 4
    First, be sure the bottom is even-cut if you have to so cake stands straight. Then you'll cut a "trough" along just the top of the cake-about 3/4"wide and 1" deep (being sure to leave an edge around the center top of the cake for support) and dig it out. I find using a grapefruit knife to "dig" out the trough works perfectly. Put aside those pieces for you to munch on after, when there is extra cool whip left! Put maraschino cherries (at least 12) on a paper towel to dry a bit
  • 5
    If you can find it, empty an envelope of "Whip it" into the cool whip--this stabilizes it and it will stay perfecct once decorated! Fill a pastry bag with the cool whip and use a decorative tip-I like a 30 or 32 as it has "lines" going thru it. NOTE-DO NOT TRY TO SUBSTITUTE COOL WHIP-NOTHING ELSE WORKS, EVEN THE AEROSOL CANS. Begin at base of cake and "swirl" a continuous circle around the entire base to decorate. THEN using the pastry bag and tip "fill" in the trough you've dug out. Once that is done, go over the filled in trough (go wider than then the trough to cover it) and "swirl"continuously around the top. Then drop a bit of cool whip around the cake in 12 spots-place the stemmed cherries on that. Refrigerate before serving. NOTE-once I fill the "well" I put it in the refrigerator so its nice and cold, and before serving I do all the fancy swirling! Serve as is-doesn't need anything more!