For the cake:

1. Preheat oven to 325°F.
2. Cream together the sugar, butter and shortening until smooth then beat in vanilla.
3. Add eggs, one at a time, until fluffy.
4. In a separate bowl, whisk together the dry ingredients (flour, baking powder, and salt).
5. 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.
6. Pour the batter into a prepared bundt pan.
7. Bake at 325°F until a toothpick inserted in the middle comes out clean – approximately 55-60 minutes.
8. Flip onto a cooling rack and allow it to cool for at least 1 hour.

For the glaze:

1. In a medium mixing bowl, on medium speed, blend together the cream cheese and butter until well combine and fluffy, about 2 minutes.
2. Add in 1 1/2 cups of sugar and vanilla; mix about 1 minute until well combine.
3. Add the milk and possibly more sugar – until you get a consistency you like. I prefer the glaze pretty thick and creamy.
4. Pour/drizzle over the finished cake and enjoy!