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Scrape half of cream cheese into a large bowl. (This is for the batter, the other half is for the icing!) Using a spatula, spread cream cheese around sides of bowl, working it a few times with your spatula to help soften. Add 1½ cups sugar and keep working with spatula to completely incorporate until it’s no longer gritty all sugar is dissolved, about 15 seconds. Crack 2 large eggs into bowl, then whisk until mixture is very smooth. It might look separated and chunky at first, but whisk vigorously and it will eventually come together. Slowly stream in ¾ cup vegetable oil, whisking constantly to homogenize. Add 2 tsp. vanilla extract and whisk again to combine.
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