I made two of these Thursday for our 42 Domino group. I had some huge strawberries cut up to go with the cake and Blue Bell's Homemade Vanilla ice cream. Now, don't you wish you were there? I found this recipe online at ELIZABETH'S EDIBLE EXPERIENCE, and she said she got it from Southern Living. Do stop by her site and read the story!
|1 1/2||cups butter, softened at room temp|
|1||(8-ounce) package cream cheese, softened at room temp|
|3||cups all-purpose flour|
|1||tablespoon vanilla extract|
|1.||Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);|
|2.||Gradually add sugar, beating well;|
|3.||Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.|
|4.||Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me. [Blick: No, not my instructions!!]|
|5.||Pour batter into a greased and floured 10-inch Bundt pan.|
|6.||Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.|
|7.||Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.|
They were a hit!! At least this time I had a couple of pieces left over so I could show the texture -- and those strawberries were so huge and so very, very sweet. This one's definitely a keeper. But, understand that this one will throw you off on calorie counting, so don't do them often. Don't even think of putting icing on this -- absolutely not needed.