Jelly Bean Confetti Cake
3/4 cup Miniature jelly beans, cut in half
2 cups All-purpose flour, divided
1 1/4 cups Granulated sugar
1 cup Butter, softened
8 oz Cream cheese, softened
1 tsp Vanilla extract
3 Eggs
1 1/2 tsp Baking powder
1/4 tsp Salt
Confectioners' sugar
Oven Temp ~ 325°
Baking Time ~ 50 - 60 Min.
Pan Type ~ 12 cup tube pan
Preheat oven, generously grease and flour a 12-cup fluted tube pan.
Lightly spoon flour into measuring cup and level off.
In small bowl, toss jelly beans with 2 tablespoons of the flour; set
aside.
In large bowl, beat sugar, butter, cream cheese and vanilla extract 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 of the batter
evenly over bottom of prepared pan. Stir jelly beans into remaining batter, and
spoon into prepared pan. Bake for 50 to 60 minutes or until a wooden pick
inserted in center comes out clean. Cool in upright pan for 10 minutes. Invert
onto serving platter. Cool completely. Sprinkle with confectioners' sugar
GOD Bless, Marla
[Non-text portions of this message have been removed]
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