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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups butter, softened |
1 (8-ounce) package cream cheese, softened |
3 cups sugar |
6 eggs |
3 cups all-purpose flour |
1/2 teaspoon baking powder |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
icing |
royal icing |
Directions:
1. Cream butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs, beating well.
2. Combine flour and baking powder; add to creamed mixture, beating at medium speed of an electric mixer 4 minutes. Stir in vanilla and almond extract. Pour into a heavily greased and floured 15- x 10- x 1-inch inch jellyroll pan. Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to a wire rack, and cool completely.
3. Wrap cake in aluminum foil; freeze until firm. Cut cake into 1 1/2-inch squares.
4. Drop squares, one at a time, into icing, turning to coat well; transfer to wire racks, using a fork. Let cakes dry. Monogram, as desired, with Royal Icing.
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