Just made this cake again last night..perfect taste and texture! Since it is a true butter cake it keeps really well and mellows at fairly cool room temp wrapped or in a cake keeper. Cake Decorating | Cake | Cakes | Cake pops | Cake Mix Cookies | Cake Recipes
Yield: 1 Servings
Ingredients: 1 1/2 cups butter, softened at room temp 1 (8-ounce) package cream cheese, softened at room temp 3 cups sugar 6 large eggs 3 cups all-purpose flour Check below.
First step, Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well.
Step 02, 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.
And then, 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.