Jelly Bean Confetti Cake
2 cups all-purpose flour
3/4 cup miniature jelly beans, cut in half (no licorice)
1 cup granulated sugar
1 cup soft butter or margarine
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 325 degrees F. Generously grease and flour 12-cup
fluted tube pan or angel cake pan.
Lightly spoon flour into measuring cup. Level off. In a small bowl,
toss jelly beans with 2 tablespoons of the flour. Set aside.
In large bowl, beat sugar, butter, cream cheese and vanilla extract
until well blended. Add eggs one at a time, beating well after each
addition. Add remaining flour, baking powder and salt. Blend well.
Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly
beans into remaining batter; spoon into baking pan.
Bake for 50 to 60 minutes, or until wooden pick inserted in center
of cake comes out clean.
Cool upright in pan 10 minutes. Invert onto serving place. Cool
completely. Sprinkle with confectioners' sugar.