- 1 tub Gordo’s original cheese dip
- 3 sticks butter or margarine – softened to room temperature
- 3 cups sugar
- 6 eggs
- 3 cups self-rising flour
- 1 teaspoon vanilla
Melt cheese dip and add to softened butter. Cream together with sugar and vanilla until light and fluffy. Add eggs, one at a time until thoroughly mixed. Slowly add flour and mix until all is incorporated. Pour into a greased Bundt or tube pan and bake at 325 degrees for 1 hour. Let cake cool in pan for 10 minutes before turning out on serving plate.
I would like to try this.. if anyone has.. please tell me how it turned out. I would imagine it is ‘rich’.. I think I’ll just make it.. someone let me know how it is.. thanks.. nancy
At first we were highly skeptical about a pound cake made from cheese that tastes like its from our local Mexican restaurant, but after my niece and I made it and shared it with our family, I am convinced that this is how God intended pound cake to taste! Very rich, smooth, and full of flavor! This recipe is a keeper!