3 sticks Butter (at Room Temperature)
16oz Cream Cheese (2 8 oz packages) (at Room Temperature (I used 1/3 less fat))
3 cups Sugar
1/2 teaspoon Vanilla Extract
3 cups All-Purpose Flour
1/2 teaspoon Baking Powder
6 large Eggs (at Room Temperature)
1 serving of a 48 serving size is 4 WW+ points (these are very thin slices of cake)

Preheat Oven to 325
Spray 10-inch fluted Bundt pan or tube pan with non-stick spray – I used one 10-inch Bundt Pan and 6 cake Mini-Bundt pan
In a large bowl (stand-up mixer preferable) beat the butter and cream cheese at medium-high speed until creamy
Add the sugar, and beat until fluffy.  Beat in the extract.  In a separate medium bowl, combine the flour and baking powder
Add 1/3 of the flour mixture to the butter mixture, beating until just combined. Add 2 eggs, beating until just combined. Repeat process twice with the remaining flour mixture and eggs.  Spoon 1/2 the batter into the prepared pan.  Bake for 1 hour and 10 minutes. If cake is getting to brown cover with foil the last 10-15 minutes.  Let cool.  in the pan for 10 minutes and remove to a wire rack to continue cooling – Repeat with the other 1/2 of the batter.  Best served with fruit, whip cream or just by itself!!
Serves 48

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  1. Love cream cheese! Sounds like the perfect recipe to try out 🙂

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