David Chang Instagram – DESSERT ALERT! Want David’s recipe for his Sticky Toffee Pudding Cake with the Salted Caramel Sauce?? Link is in the bio! Also want to make that pound cake that @terrycrews surprised @davidchang & @fortunefeimster with on #DinnerTimeLive? Well, here it is! ————————— Terry used Cristin Mahrlig’s Southern Pound Cake recipe below! PREP: 20 minutes COOK: 1 hour 20 minutes EQUIPMENT: 12-cup Bundt pan INGREDIENTS 3 cups superfine sugar 1 1/2 cups unsalted butter, at room temperature 6 ounces cream cheese, at room temperature 4 large eggs, at room temperature 2 large egg yolks, at room temperature 1/4 cup half-and-half 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon salt INSTRUCTIONS 1. Preheat oven to 300 degrees and spray a 12-cup Bundt pan with baking spray. 2. Using an electric stand mixer with a paddle attachment, beat sugar, butter, and cream cheese at medium-high speed until very fluffy and pale, about 5 to 8 minutes. 3. Beat in eggs one at a time on low speed, just until the yellow disappears. Scrape down the sides of the bowl several times. 4. Add egg yolks, half-and-half, and vanilla extract and beat on low just until mixed in. 5. Whisk together flour and salt in a medium bowl and mix it into the batter in 3 additions with the mixer on low speed. Scrape down the sides of the bowl halfway through. 6. Transfer batter to prepared pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a wooden pick inserted in the middle comes out clean. Let cool 10 minutes in pan and then remove cake from the pan to cool completely.