Cream Cheese Sheet Cake

• 2 cups Sugar
• 1-1/2 cup Butter, Softened, And Divided
• 12 ounces, weight Cream Cheese, Divided
• 4 whole Eggs
• 3 teaspoons Vanilla Extract, Divided
• 3 cups All-purpose Flour
• 1/2 teaspoons Salt
• 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 3 Tablespoons Milk
• 3-1/2 cups Powdered Sugar

1. In a large bowl, beat together sugar, 1 cup butter, 8 oz. cream cheese and eggs until well combined. Add in 2 teaspoons vanilla and beat for about another minute. In a small bowl add flour, salt, baking soda and baking powder. Add the flour mixture, 1 cup at a time, mixing well after each addition.
2. Spread batter into a 11x17 inch pan with sides. Bake at 350u0b0F for about 20 minutes or until an inserted toothpick comes out clean. Let cool completely.
3. For the frosting, beat the remaining 1/2 cup butter and 4 oz. cream cheese until smooth. Add milk and the remaining 1 teaspoon vanilla extract and 1 cup powdered sugar, beating until smooth. Add the remaining powdered sugar, 1 cup at time until desired consistency. Spread over cake and cut into bars. Refrigerate any leftovers.

sugar, butter, weight cream cheese, eggs, vanilla, allpurpose, salt, baking soda, baking powder, milk, powdered sugar

Taken from tastykitchen.com/recipes/desserts/cream-cheese-sheet-cake/ (may not work)