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KING DULCE DE LECHE POUND CAKE

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½ lb. unsalted butter, softened (2 sticks)

¼ tsp. mace

½ tsp. salt

1 tsp. baking powder

2 tsp. vanilla extract

1 12-oz. can Nestlé Dulce de Leche (caramel-flavored canned milk)

3 c. sugar

7 large eggs (beating one at a time)

3 c. sifted cake flour (3 times)

¾ c. heavy cream

Powdered sugar

Preheat oven to 325°F. Beat butter, mace, salt, baking powder, vanilla and can of Dulce de Leche about 2 minutes. Add sugar, beat 5 minutes. Add eggs, one at a time, beating well after each addition. Add ½ of the cake flour; blend gently until mixed. Add heavy cream; mix until incorporated. Stir in rest of flour until mixed and batter is smooth. Put into a greased and floured tube or bundt pan. Bake 1 hour to 1 hour, 20 minutes. Cool in pan 25 minutes. Invert pan on wire rack and let cake completely cool. Sprinkle with powdered sugar.

 
PEANUT BUTTER FUDGE

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