By ESTHER MCCOY
If you read over the recipe for All-in-One Cake and Frosting that was in Wednesday’s edition, you might have noticed that flour was omitted. I thank Josephine Teresh for calling me right away about this error.
All-in-One Cake and Frosting
6 ounces cream cheese, softened
1 cup butter, softened
1 tablespoon vanilla
2-pound package confectioners sugar
2/3 cup milk
4 large eggs, lightly beaten
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup water, room temperature
Preheat oven to 350 degrees. Grease and flour a bundt pan.
Frosting: In a bowl, beat cream cheese, butter and vanilla. Mix well. Add sugar alternately with milk; mix well. Remove 2 1/2 cups of mix and place in a plastic sealable bag. Set aside.
Cake: With mixer at slow speed, add eggs to remaining frosting; beat until blended. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to frosting mix, alternately with water. Mix well. Pour into pan and bake 65 to 75 minutes or until a toothpick inserted in center comes out clean. Cool 30 minutes. While cake is still warm, use a knife to loosen the cake edges from the pan. Cool completely before removing from pan. Top with frosting.