Cream 1 pound butter with 3 cups confectioner's sugar until light and fluffy. Add (2) 8 oz. packages of cream cheese, and beat with an electric mixer until cream cheese is dissolved into the mixture. Add 4 eggs, one at a time, beating well after each addition. Stir in 3 tablespoons vanilla extract. Add 3 1/2 cups self-rising flour, a cup at a time, and stir into the cake mixture by hand. Do not beat, because this will make the cake tough. Just stir the flour in until the ingredients are combined. Spoon cake batter evenly into a Bundt (or tube) cake pan. Bake at 325 degrees in the center of the oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Cool for about 2 hours before removing from cake pan. Invert onto a nice cake plate. Serve while warm, or let the cake cool and add icing or glaze. You may also serve it with your favorite fruit, fudge, or caramel topping--a very versatile cake!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (366g)|
|Recipe Makes: 12|
|Calories from Fat: 544 (50%)|
|Amt Per Serving||% DV|
|Total Fat 60.5g||81 %|
|Saturated Fat 31.7g||159 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 826.8mg||254 %|
|Sodium 1400.3mg||48 %|
|Potassium 371.3mg||10 %|
|Total Carbohydrate 107.5g||32 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 105.7g|
|Protein 30g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1093
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