Thursday, October 3, 2013

Another recipe....

I have another recipe for you this week!  I spent a chunk of time in the kitchen last week.  That seems to be where I go to handle some types of stress - cooking!  So, this is a cake I made to take to the Country Couple.

Just out of the pan!

Adding the frosting.

I have had this recipe for several months.  It came from a Domino advertising insert from a magazine that comes to the house.  I know it has been several months because the picture shows the cake being garnished with that colored Easter egg candy.:-)

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.


  1. Hi Nellie, your cake looks sooo yummy. As I was going through the recipe I've noticed that you left out the slash so it reads 23 cup instead of what I think should be 2/3 cup.

    I always make my cakes in a tube ban and I find it's less bother than making two layers.

    I hope that your day will be less stressful today.

  2. This recipe looks delicious too Nellie. thank you!

  3. OH MY-That sounds good, Nellie. I always save your recipes to try...and have had good success with several of them.

    I haven't made a bundt cake in quite a while-I think I need to make one for my company that is coming!

  4. Sounds and looks really yummy! Thanks for passing along another great recipe! Have a wonderful day!

  5. Nellie, That is such a pretty cake. I think it would be wonderful for thanksgiving dinner. xoxo, Susie

  6. What a lovely cake. I think it is so nice to be baking again.
    It looks like a very nice recipe.

  7. I could eat a giant hunk right now...instead I'll eat my apple:(

    Looks yummy! Thanks for the recipe too!

  8. Hi Nelli , I could reall enjoy a piece or hunk ot that cake right now with a glass of milk thanks for sharings :).

  9. I've got a pot of coffee ready and waiting to help you dispose of that cake!

  10. Oh no not a another delicious looking cake with recipe. Are you trying to fatten us up. : )