Instructions

1. Cream cheese and Butter need to be soft.
2. Put Cream cheese, Butter, and Extract in mixing bowl with paddle attachment.
3. Mix until smooth and even in color.
4. Add Powdered Sugar 1-2 cups at a time.
5. Scraping down sides of bowl, before adding more powdered sugar.
6. Add Milk if mix is too thick.
7. Store in airtight container in refrigerator.

Instructions

1. In a separate bowl mix flour, salt, baking powder
2. In a measuring cup mix milk and vanilla
3. In a large bowl, cream butter & sugar
4. Slowly add yolks to butter & sugar, let each yolk incorporate before adding the next
5. Mix one third of flour mixture into butter, sugar & yolks
6. Mix just until almost all streaks of flour are mostly gone.  Do Not Over Mix
7. Add half of milk & vanilla mix
8. Add one third of remaining flour mix
9. Add remainder of milk mixture
10. Finally, add the remainder of the flour mix
11. Scrap down the side and mix for 20 - 30 seconds
12. The batter should be thick and even in color
13. In a separate clean bowl with a whisk attachment,
14. whisk together the egg whites and cream of tartar.  Mix just until frothy
15. Now gradually add half cup of sugar, whisk until stiff peaks
16. Take one third of whipped whites and add to cake batter
17. This will lighted up the batter a bit
18. Now fold in the remainder of whipped whites
19. Fold until the batter is even in color

• You can divide the batter between three 9x2 inch cake pans, one large Bundt pan, 2 loaf pans or 24 cupcakes
• Baking time for 9x2 inch pans is 35 - 45 minutes
• Baking time for the Bundt pan is 70 - 85 minutes
• Baking time for loaf pans 60 - 75 minutes
• Baking time for cupcakes is 20 - 30 minutes
• The cake is done when a toothpick inserted into cake comes out clean
• Let cool if you can. It is good hot, warm or cold