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
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Heat oven to 325 degrees F. Generously grease and flour 12-cup fluted tube pan
or angel cake pan.
Lightly spoon flour into measuring cup. Level off.
In a small bowl, toss jelly
beans with 2 tablespoons of the flour. Set aside.
In 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 bottom
of prepared pan. Stir jelly beans into remaining batter; spoon into baking pan.
Bake for 50 to 60 minutes, or until wooden pick inserted in center of cake comes
Cool upright in pan 10 minutes. Invert onto serving place.
Sprinkle with confectioners' sugar.
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