June 19, 2017

White Cake with Cream Cheese Frosting

This cake is . . . divine.  No, seriously, it is.

If you want to make a cake that is relatively easy and very delicious, this one is perfect.

It is a bit rustic looking, but what it lacks in beauty, it more than makes up for in taste.

The blueberries are grown locally and sold locally.  They are so sweet and so delicious.   They make the perfect topping for the cream cheese frosting.


White Cake with Cream Cheese Frosting

1 box White Cake Mix (I used Duncan Hines)
1 stick of butter (1/2 cup)- softened
1 cup 2% milk
3 eggs

Mix cake mix, butter, milk and eggs together.  Beat for two minutes on high speed.

Divide cake batter evenly into round pans (I used eight-inch pans).  Bake according to package directions.  (I baked mine at 325 degrees F instead of 350 and until just done; so, it was very moist.)  I placed cooled cakes into the refrigerator for awhile before removing them from pans and frosting them.

Cream Cheese Frosting

1 stick butter, softened
4 ounces cream cheese, softened
2 tablespoons Half and Half
1 teaspoon vanilla extract
A pinch of salt

Whip butter and cream cheese together.  Add Half and Half, vanilla, and salt, and whip to until desired consistency.

Frost between layers and top of cake.  Pile on fresh blueberries.

(p.s. I kept the cake refrigerated.)



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