3 Eggs
1/2 c Milk
1/2 ts Vanilla extract
3 c Basic Cake Mix
Preheat oven to 300 degrees.
Beat eggs until foamy; add milk and vanilla and continue beating.
Add dry mixture to eggs, 1/2 cup at a time, beating well after each
addition.
Pour into a greased 9-inch loaf pan and bake for 1-1/2 hours.
Idea: For a fruit shortcake, pour batter into a greased 9-inch square
pan and bake for 1 hour and 15 minutes. When cook, cut cake into
2-inch squares. Slice each square in half, fill with berries and
juice, and replace top half. Cover with sweetened whipped cream.
Variation: For a chocolate pound cake, add 1/2 cup unsweetened cocoa
to the batter before baking.
SOURCE: Cheaper & Better, by Nancy Birnes
Yields
1 Cake