|
Jelly Bean Confetti Cake
Submitted by: Lindalee S.
Ingredients
3/4 cup miniature jelly beans, cut in half
2 cups all purpose flour
1 1/4 cups sugar
1 cup margarine or butter, softened
8-oz. pkg. cream cheese, softened
1 teaspoon vanilla
3 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Powdered sugar
Directions
Heat oven to 325 F. Generously grease and flour 12 cup fluted tube pan. Lightly spoon flour into measuring cup; level off. In small bowl, toss jellybeans with 2 tablespoons of the flour; set aside. In large bowl, beat sugar, margarine, cream cheese and vanilla until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, baking powder and salt; blend well. Spoon 1-cup batter evenly over bottom of prepared pan. Stir jellybeans into remaining batter; spoon into prepared pan. Bake at 325F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes; invert onto serving plate. Cool completely. Sprinkle with powdered sugar. 16 servings
|
|
|
