Yield: 12 Servings
|3||Sticks butter (preferably unsalted sweet butter)|
|1 pack||(large) cream cheese|
From: "Thomas J. May" <Matsubayas@...> Date: Wed, 31 Jul 1996 19:20:19 -0400 *All ingredients should be at room temp.
Cream butter and cream cheese till REAL fluffy. Add sugar gradually;add eggs one at a time,beating well after each one. Blend in flour.
Pour into greased and floured bundt pan. Bake at 350 for 1½ hours then remove PROMPTLY.
*NO MATTER WHAT IT LOOOKS LIKE IT, WILL NOT LOOK DONE. Let cool 15 minutes,turn out of pan.
Cake freezes well,in fact it tastes better after freezing.
EAT-L Digest 30 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .