1 (9 inch) sponge cake, baked
1 (3 ounce) package cream cheese, softened
4 tablespoons butter, softened
2 eggs
1 (4 ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1/2 pound butter, softened
2 cups white sugar
1 teaspoon buffing sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 10 round cake pans.
In a large bowl, beat cream cheese, butter, eggs and evaporated milk until smooth. Beat in sugar, 1/2 cup at a time, mixing well after each addition. Mix in the cream cheese mixture, then stir in the sugar mixture. Press into prepared pans.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of the sponge comes out clean. Cool on a wire rack.
Using a small spatula, loosen the cake from the frosting, and place on the serving platter. Frost the top of the sponge with the cream cheese frosting and sprinkle with remaining sugar and vanilla extract. This will create a cake that is slightly frosty.
made very ripe pies i think med eastern pie mixing but not piecustard in Chesterfield! abandoned the margarine probably turning this into a singer.
absolutely-when-i-make them for guests, they typically last forever
Recipe generator ran out of eggs ....couldn't find 'sequel' so changed to version instructions. Average visitors to the site - disappointed.....
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