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Jelly Bean Confetti Cake




Source of Recipe


Schmitty posted this on the roundtable site
Jelly Bean Confetti Cake
Ingredients:

3/4 cup miniature jellybeans, cut in half
2 cups Pillsbury's Best All Purpose Flour
1 1/4 cups sugar
1 cup butter softened
8 oz. pkg. cream cheese, softened
1 tsp. vanilla
3 eggs
1 1/2 tsp. baking powder
1/4 tsp. salt
powdered sugar (for glaze)

Heat oven to 325° F. Generously grease and flour 12 cup fluted pan.

Lightly spoon flour into measuring cup, level off. In a small bowl toss jellybeans with 2 tablespoons of flour, set aside. In a large bowl, beat sugar, butter, cream cheese and vanilla until well blended. Add eggs one at a time, beating well after each. Add remaining flour, baking powder and salt, blend well. Spoon 1 cup batter evenly over bottom of prepared pan. Stir jellybeans into remaining batter, spoon into prepared pan.
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes. Invert onto serving plate. Cool completely. Sprinkle with powdered sugar.
16 Servings