Stocking Cake

Directions

1. 1
   Line a greased and floured 18x 2-in. baking pan with waxed paper; grease and flour the paper. Set aside.
2. 2
   In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into prepared pan.
3. 3
   Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. 4
   Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover; cool to room temperature.
5. 5
   Trace stocking pattern onto waxed paper; cut out. Arrange pattern over cake; with a sharp knife, cut out. Discard scraps. Transfer cake to a covered cake board.
6. 6
   In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy.
7. 7
   Tint 2-1/2 cups frosting red; spread 1-1/2 cups red frosting over stocking portion of cake. Coat sides and top of stocking with red sugar. Spread or pipe white frosting over cuff; pipe remaining red frosting around edge of stocking. Sprinkle cuff with edible glitter.
8. 8
   Fill stocking with cookies and candies.