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1
Mix cereal, sugar and cinnamon.
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2
Divide equally between 2 pie plates or other shallow containers.
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3
Beat eggs with water in another pie plate or shallow bowl.
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4
Cut pound cake into bite-sized square pieces.
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5
Press each square in cereal mixture and press coating into cake.
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6
Dip coated square in egg wash, then roll in second container of cereal mixture.
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7
Again press coating onto cake.
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8
Freeze coated cake squares on a waxed paper lined baking sheet until solid, 4 to 6 hours.
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9
Deep-fry frozen coated cake squares for 45 seconds.
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10
Sprinkle with powdered sugar and drizzle with chocolate syrup.
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11
Serve with whipped cream and a cherry.
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12
3 cups all-purpose flour
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13
1/2 teaspoon baking soda
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14
1/2 teaspoon baking powder
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15
1/2 teaspoon salt
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16
5 tablespoons cocoa
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17
1 cup (2 sticks) butter, softened
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18
1/2 cup vegetable shortening
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19
3 cups sugar
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20
5 eggs
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21
1 cup buttermilk
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22
1 tablespoon pure vanilla extract
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23
Special equipment: 10-inch bundt pan
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24
Preheat oven to 325 degrees F.
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25
Grease and flour a 10-inch bundt pan.
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26
Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
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27
Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
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28
Add eggs, 1 at a time, and mix well after each addition.
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29
Add flour and buttermilk alternately to butter mixture, beginning and ending with flour.
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30
Add vanilla and mix well.
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31
Pour batter into prepared pan.
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32
Bake for 1 hour and 45 minutes or until cake is done.
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33
Remove from oven and allow cake to cool in pan for 10 minutes.
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34
Invert onto cake plate and serve.
