3/4 cup of vegetable oil
1 cup of sour cream
2 teaspoons of vanilla extract
Softened cream cheese, 8 ounces
For the icing:
Amount of Ingredients
Cream cheese, 4 ounces, at room temperature.
Butter without salt, softened, 4 tablespoons.
2 cups of powdered sugar
1 teaspoon of vanilla extract
Use 1 tablespoon of milk, or more if necessary.
Guidelines:
Heat the oven before using. Heat your oven to 350°F (175°C) before using it. Put a little oil and flour on a 9×13-inch baking pan.
Get the dry ingredients ready. In a big bowl, mix flour, sugar, baking powder, baking soda, and salt.
Combine the liquid ingredients: In a separate bowl, mix together eggs, oil, sour cream, vanilla extract, and softened cream cheese until smooth.
Mix the wet and dry ingredients together. Add the dry ingredients little by little to the wet ingredients, and mix until they are just mixed together. Be cautious not to mix too much.
Make the cake. Pour the mixture into the baking pan that has been prepared and spread it out evenly. Put in the oven that has been heated beforehand for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
Let the cake cool down. Take the cake out of the oven and let it cool down completely before adding the frosting.
For the icing:
Mix cream cheese and butter together. In a bowl, mix softened cream cheese and butter until smooth.
Sprinkle powdered sugar and add vanilla. Slowly mix in powdered sugar and vanilla extract, beating until the mixture is smooth and fluffy.
Make the text more consistent. If necessary, pour in milk slowly, one tablespoon at a time, until you reach the thickness you want.
Put frosting on the cake. Spread the icing smoothly on the cake once it has cooled down.
Cut and serve: Cut and serve the dish, then savor its delicious creaminess!
