Here is a recipe we tried while we were home in Mathis. Clay and Cameron had the best time licking all of the utensils and bowl. You may have to bake it longer than the recipe says depending on your oven.
1 (8) oz block of cream cheese
3 sticks butter
3 cups of Swans Cake Flour (very important to use this!)
3 cups of sugar
1 teaspoon of vanilla
6 eggs
DO NOT preheat the oven.
1. Blend softened butter, cream cheese, and sugar together in one bowl.
2. Add in teaspoon of vanilla
3. Begin to fold in cake flour and two eggs at a time and blend until smooth
4. Once all is in and blended smoothly pour (or scoop) into a greased Bundt pan. (I prefer to use Crisco shortening and then pour some cake flower in the pan to dust over the shortening. Make sure all the shortening is covered in flour especially the center of the pan or the cake will not come out well.)
5. Once the batter is in the pan and you have licked all the utensils then put it in a cold oven and set to 225 degrees for 30 mins
6. At the end of the first 30 mins, bump the temp up to 350 and cook for another 30 mins. After the first 15 or so at 350, peek to see if the top is getting too brown. If so, put a piece of Reynolds wrap over the top and continue cooking.
7. Check every so often with 10 mins left. Once done to your liking, take out and let cool when not much is left on the cake tester. ( I like some on there for the gooey part of the top!)
8. Let cool for a 5 mins or so, then turn upside down and should come out easily if the pan was greased well.
3 sticks butter
3 cups of Swans Cake Flour (very important to use this!)
3 cups of sugar
1 teaspoon of vanilla
6 eggs
DO NOT preheat the oven.
1. Blend softened butter, cream cheese, and sugar together in one bowl.
2. Add in teaspoon of vanilla
3. Begin to fold in cake flour and two eggs at a time and blend until smooth
4. Once all is in and blended smoothly pour (or scoop) into a greased Bundt pan. (I prefer to use Crisco shortening and then pour some cake flower in the pan to dust over the shortening. Make sure all the shortening is covered in flour especially the center of the pan or the cake will not come out well.)
5. Once the batter is in the pan and you have licked all the utensils then put it in a cold oven and set to 225 degrees for 30 mins
6. At the end of the first 30 mins, bump the temp up to 350 and cook for another 30 mins. After the first 15 or so at 350, peek to see if the top is getting too brown. If so, put a piece of Reynolds wrap over the top and continue cooking.
7. Check every so often with 10 mins left. Once done to your liking, take out and let cool when not much is left on the cake tester. ( I like some on there for the gooey part of the top!)
8. Let cool for a 5 mins or so, then turn upside down and should come out easily if the pan was greased well.
Hope everyone will try this recipe. It was scrumptious!!!
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