• Preheat oven to 350° F. and generously grease and flour a non-stick Bundt pan (12-cup).

Frosting:

• In a large mixing bowl on medium speed beat cream cheese, butter and vanilla together until smooth and creamy about 2 minutes.
• Add confectioners' sugar alternately with ⅔ cup of the milk in 3 additions beginning and ending with the sugar, beating on low speed after each addition just until blended, after the last addition continue beating 2 minutes on medium speed until fluffy and well blended.
• Remove 2 + ½ cups of the frosting from the bowl into another bowl and cover with saran wrap. Temporarily store in a cool place.

Cake:

• Add the eggs to the remaining frosting in the bowl and beat on low just until blended.
• In a separate bowl whisk together the flour, baking powder and salt. Add flour mixture to the frosting mixture alternately with the remaining ⅔ cup of milk in 3 additions beginning and ending with the milk. Beat on low speed after each addition just until blended then after the last addition continue beating 1 - 2 minutes or until well blended.
• Pour into pan and bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack - while cake is still warm use a knife to loosen the the cake from the side of the pan.
• Once cool turn out from pan onto a serving dish. Spoon the frosting over top of the cake allowing it to drip down the sides of the cake.