|Just out of the pan!|
|Adding the frosting.|
ALL-IN-ONE CAKE AND FROSTING
6 oz. cream cheese, softened
1 cup butter, softened
1 Tablespoon vanilla extract
1 (2 lb.) pkg. confectioners sugar
2/3 cup milk
4 large eggs, lightly beaten
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup water, room temperature
- Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
Frosting: In a bowl, beat cream cheese, butter and vanilla; mix well. Add sugar alternately with milk; mix well. Remove 2 1/2 cups of mix, place into a plastic sealable bag; set aside. (I just stored it in a measuring cup and found this amount to be quite generous!)
Cake: With mixer at slow speed, add eggs to remaining frosting; beat until blended. In separate bowl, combine flour, baking powder, and salt. Add flour mixture to frosting mix alternately with water; mix well.
- Pour into pan and bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. While cake is still warm, use a knife to loosen the cake edges from the pan. Cool completely before removing from pan. Top with frosting.
I set the timer for one hour and checked the cake. I did give it five more minutes at that point.
As I mentioned above, I found the amount recommended for frosting to be quite generous. There was no way I was going to need that much on the cake, so I kept it, using it for the base for another cake just like this one. While the second cake was not a disaster, it didn't have the volume of the first one. We are enjoying it with pudding on top or also topped with fresh fruit.
Tuesday was another lovely October day here. The temperature is a bit higher than average, though there is a cooling trend on the way - so they say!:-)
Thank you for reading. I really appreciate your comments.