CREAM CHEESE FOR CAKE RECIPES

Steps:

• In a large bowl, cream butter and sugars
• Add eggs, one at a time, beating well after each
• Add lemon zest, oil, extract and lemon juice
• Combine dry ingredients; gradually add to wet mixture
• Stir in carrots, raisins, and nuts
• Pour into a bundt pan that has been greased well
• Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
• Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
• For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
• Mixture should be quite thick
• Pour over warm cake letting glaze drip down the sides
• Cool to room temperature before serving

Steps:

• Grease a 9 x 13 pan and pre-heat oven to 350. For the filling, beat together cream cheese and sugar.
• Once creamed, add vanilla and egg. Set aside.
• For the cake, in another bowl combine flour, baking powder, baking soda, and salt.
• In a separate bowl, cream together butter, granulated sugar, eggs and vanilla.
• Add the flour mixture alternately with the sour cream into the wet batter until well blended.
• Pour half the batter into a well-greased 9x13 pan.
• Spread the cream cheese filling over the batter.
• Place about a pint of blueberries, I use a little more, over the cream cheese mixture. Cover the cream cheese layer with remaining batter.
• For the crumb topping, using a pastry blender combine cold butter, flour and sugar until the mixture looks like small peas.
• Sprinkle the crumb topping over the top of the cake. Bake in a 350 oven for 55- 60 minutes. Test in center with toothpick. DO NOT LET THE TOP GET BROWN! It will be overbaked and dry!
• Let cool, cut and enjoy!!