Therapy Bits

Jelly Bean Confetti Cake
2 cups all-purpose flour
3/4 cup miniature jelly beans, cut in half (not licorice)
1 cup sugar
1 cup butter or margarine, softened
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
3 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Powdered sugar
Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan or angel food cake pan. Lightly spoon flour into measuring cup; level off. In small bowl, toss jelly beans with 2 tablespoons of the flour; set aside. In large bowl, beat together sugar, butter, cream cheese and vanilla 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 pan. Bake at 325 degrees for 50 to 60 minutes, or until toothpick inserted near center comes out clean. Cool upright in pan for 10 minutes. Invert onto serving plate. Cool completely. Sprinkle with powdered sugar.

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