Jelly Bean Confetti Cake

By wmedders

Pampered Chef Fluted Pan

Ingredients

• 3/4 cup miniature jelly beans, cut in half
• 2 cups all purpose flour
• 1 1/4 cups sugar
• 1 cup margarine or butter, softened
• 8 -ounce package cream cheese, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Powdered sugar

Preparation

Step 1

Heat oven to 325 F. Generously grease and flour (or use Pan-Eze) Stoneware Fluted Pan. Lightly spoon flour into measuring cup; level off. In small bowl, toss jelly beans with 2 table. flour; set aside. In large bowl, beat sugar, margarine, cream cheese & vanilla, till blended. Add eggs, 1 at a time, beating after each addition. Add remaining flour,
baking powder & salt; blend well. Spoon 1 cup batter evenly over bottom of prepared pan. Stir jelly beans into remain- ing batter; spoon prepared pan. Bake at 325 F for 50 to 60 min. or until toothpick inserted comes out clean. Cool upright in pan 10 minutes; invert onto serving plate. Cool completely. Sprinkle with powdered sugar. 16 servings