Vanilla Cream Cheese Bundt Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 cup Cake flour
  • 2 cups Icing sugar
  • 1 1/2 cups Sugar
  • 4 tsp Vanilla, pure

• Dairy

  • 1/2 4 ounces cream cheese
  • 1 cup Butter
  • 8 oz Cream cheese
  • 2 tsp Milk

Found on rockrecipes.com

Description

Ingredients

• 1 ½ cups sugar
• 8 oz cream cheese (one standard Philadelphia brand block)
• 1 cup butter
• 3 tsp pure vanilla extract
• 4 eggs
• 1 ¼ cups all-purpose flour
• 1 cup cake flour
• 1 ½ tsp baking powder
• 2cups icing sugar
• 4 ounces cream cheese (1/2 a standard Philadelphia brand block)
• 1 tsp pure vanilla extract
• 2-3 tsp milk

Directions

• Preheat oven to 325 degrees F.
• Cream together well, the sugar, cream cheese, butter and vanilla extract.
• Add the eggs, one at a time, beating well after each addition.
• Sift together the all-purpose flour, cake flour and baking powder.
• Gently fold dry ingredients into the creamed mixture until the flour is fully incorporated.
• Bake in well greased and floured bundt pan or two parchment lined loaf pans at 325 degrees F for about 50-60 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack. Frost with Vanilla Cream Cheese Glaze.
• Beat all ingredients together very well in an electric mixer until very smooth. Add more or less milk to get the glaze to the proper consistency which should be relatively thick but not quite pourable.
• Spoon and swirl the glaze on top of the cake and let it drip down naturally.