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
[Non-text portions of this message have been removed]
