2 c All-purpose flour
3/4 c Miniature jelly beans, cut
In
Half (not licorice)
1 c Sugar
1 c Butter or margarine,
Softened
1 pk 8 oz. cream cheese,
Softened
1 ts Vanilla
3 Eggs
1 1/2 ts Baking powder
1/4 ts Salt
Confectioners' sugar
Heat oven to 325 degrees. Generously grease and flour
12 cup fluted tube pan or angel cake pan. Lightly
spoon flour into measuring cup. Level off. In small
bowl toss jelly beans with 2 tablespoons of the flour.
Set a side. In large bowl, beat sugar, butter, cream
cheese and vanilla 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 in a 325 degree oven for 50-60
minutes, or until toothpick inserted in center of cake
comes out clean. Cool upright in pan 10 minute s.
Invert on serving plate. Cool completely. Sprinkle
with confectioner s' sugar.
