All-in-One Bowl Cream Cheese Cake and Frosting

What You'll Need

1 (2 lb.) package confectioners' sugar

1 + 1/3 cups milk, divided

4 large eggs, slightly beaten

2 + 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup milk

6 ounces cream cheese, softened

1 cup butter, softened (2 sticks)

1 tablespoon -vanilla extract

How to Make It

Preheat oven to 350° F. and generously grease and flour a non-stick Bundt pan (12-cup).

Frosting:

In a large mixing bowl on medium speed beat cream cheese, butter and vanilla together until smooth and creamy about 2 minutes.

Add confectioners' sugar alternately with 2/3 cup of the milk in 3 additions beginning and ending with the sugar, beating on low speed after each addition just until blended, after the last addition continue beating 2 minutes on medium speed until fluffy and well blended.

Remove 2 + 1/2 cups of the frosting from the bowl into another bowl and cover with saran wrap. Temporarily store in a cool place.

Cake:

Add the eggs to the remaining frosting in the bowl and beat on low just until blended.

In a separate bowl whisk together the flour, baking powder and salt. Add flour mixture to the frosting mixture alternately with the remaining 2/3 cup of milk in 3 additions beginning and ending with the milk. Beat on low speed after each addition just until blended then after the last addition continue beating 1 - 2 minutes or until well blended.

Pour into pan and bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack - while cake is still warm use a knife to loosen the the cake from the side of the pan.

Once cool turn out from pan onto a serving dish. Spoon the frosting over top of the cake allowing it to drip down the sides of the cake.