Confetti Cream Cake
2017-01-15 14:05:37
Yields 12
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
- 8 oz cream cheese, softened
- 1⁄2 t salt
- 1⁄2 t baking powder
- 1 c all purpose flour
- 1 c sugar
- 1 c sugar, divided
- 1 t vanilla (again)
- 5 eggs
- 1 t vanilla
- 1⁄4 t cinnamon
Instructions
- In a mixing bowl, beat eggs and vanilla on high until foamy.
- Add sugar, beat until thick and lemon colored.
- Combine flour, baking powder and salt; fold into egg mixture, a third at a time.
- Pour into two greased and floured 9 inch round baking pans.
- Bake at 350* for 25-30 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes; remove from pans to wire racks to cool completely.
- In a mixing bowl, beat cream cheese, 2/3 cups sugar, vanilla and cinnamon until smooth.
- Stir in sour cream, nuts, coconut if desired and cherries.
- Fold in chocolate.
- Beat cream and remaining sugar until stiff peaks form; set half aside.
- Fold remaining whipped cream into the cream cheese mixture.
- Split each cake into two horizontal layers, spread a fourth of the cream cheese mixture on on layer. Repeat layers.
- Frost sides with reserved whipped cream.
- Refrigerate until serving.
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