2¾ cups sugar
¾ cup salted butter, softened
¾ cup shortening
2 tsp. vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup evaporated milk
¼ cup sour cream
For the Glaze:
4 oz cream cheese, at room temperature
4 Tbsp salted butter, at room temperature
1 1/2 cups – 2 cups powdered sugar
6 Tbsp milk (more or less to reach desired consistency)
1 tsp vanilla extract
For the cake:
Preheat oven to 325°F.
Cream together the sugar, butter and shortening until smooth then beat in vanilla. Add eggs, one at a time, until fluffy.
In a separate bowl, sift together the dry ingredients (flour, baking powder, and salt). Add this flour mixture and the evaporated milk to the original mixture alternately. Beat for 2 minutes on medium speed, then fold in the sour cream.
Pour the batter into a prepared bundt pan. Bake at 325°F until a toothpick inserted in the middle comes out clean (35-45 minutes – but check at 35 minutes!).
Flip onto a cooling rack and allow it to cool for at least 1 hour.
For the glaze:
In a medium mixing bowl, on medium speed, blend together the cream cheese and butter until well combine and fluffy, about 2 minutes.
Add in 1 1/2 cups of sugar and vanilla; mix about 1 minute until well combine. Add the milk and possibly more sugar – until you get a consistency you like. I prefer the glaze pretty thick and creamy.
Pour/drizzle over the finished cake and enjoy