Confetti Cream Cake

• 5 large eggs
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar, divided
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 cup sour cream
• 1/2 cup finely chopped walnuts
• 1/2 cup sweetened shredded coconut, optional
• 1/3 cup chopped maraschino cherries
• 2 milk chocolate candy bars (1.55 ounces each), shaved or finely chopped
• 1-1/2 cups heavy whipping cream

1. In a large bowl, beat eggs and vanilla on high speed until foamy. Add sugar; beat until thick and lemon-colored. Combine flour, baking powder and salt; fold into egg mixture, a third at a time.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350u0b0 for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely.
3. In a large bowl, beat cream cheese, 2/3 cup sugar, vanilla and cinnamon until smooth. Stir in sour cream, walnuts, coconut if desired and cherries. Fold in chocolate. In a chilled large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold half of the whipped cream into the cream cheese mixture. Set remaining whipped cream aside.
4. Split each cake into two horizontal layers; spread a fourth of the cream cheese mixture on one layer. Repeat. Frost sides with reserved whipped cream. Store in the refrigerator.

eggs, vanilla, sugar, flour, baking powder, salt, cream cheese, sugar, vanilla, ground cinnamon, sour cream, walnuts, coconut, maraschino cherries, milk chocolate, heavy whipping cream

Taken from www.tasteofhome.com/recipes/confetti-cream-cake/ (may not work)