| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 3/4 |
c |
Miniature jelly beans, cut |
|
|
In |
|
|
Half (not licorice) |
| 1 |
c |
Sugar |
| 1 |
c |
Butter or margarine, |
|
|
Softened |
| 1 |
pk |
8 oz. cream cheese, |
|
|
Softened |
| 1 |
ts |
Vanilla |
| 3 |
|
Eggs |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
|
|
Confectioners' sugar |
INSTRUCTIONS
Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube
pan or angel cake pan. Lightly spoon flour into measuring cup. Level off.
In small bowl toss jelly beans with 2 tablespoons of the flour. Set a side.
In large bowl, beat sugar, butter, cream cheese and vanilla until well
blended. Add eggs, one at a time, beating well after each addition. Add
remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter
evenly over bottom of prepared pan. Stir jelly beans into remaining batter.
Spoon into baking pan. Bake in a 325 degree oven for 50-60 minutes, or
until toothpick inserted in center of cake comes out clean. Cool upright in
pan 10 minute s. Invert on serving plate. Cool completely. Sprinkle with
confectioner s' sugar.
Posted to Digest bread-bakers.v097.n023 by LIR119@delphi.com on Mar 16,
1997
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