Jelly Bean Confetti Cake

You’ll Need:

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
3 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Confectioners’ sugar

Procedures: Preheat oven to 325 degrees F. Generously grease and flour a 12-cup fluted tube pan or angel cake pan.

Lightly spoon flour into a measuring cup. Level off. In a small bowl, toss jelly beans with 2 tablespoons of flour. Set aside.

In a 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 the bottom of the prepared pan. Stir jelly beans into the remaining batter; spoon into baking pan. Bake for 50 to 60 minutes, or until a wooden pick inserted in the center of the cake comes out clean. Cool upright in pan for 10 minutes. Invert onto serving place. Cool completely. Sprinkle with confectioners’ sugar.