Cream cheese and vanilla pound cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pure butter or 1 lb = 2 c |
| (use only pure butter) | ||
| 2 | (8 oz.) pkgs. cream cheese | |
| 4 | larges | Eggs |
| 3 | Heaping tbsp. vanilla pure | |
| Extract | ||
| 3 | cups | Powdered sugar, sifted |
| 3½ | cup | Cake flour, sifted |
Directions
Preheat oven to 325 degrees before baking cake. Cream butter with cream cheese. Add eggs, beating after each addition. Stir in vanilla extract. Next gradually add sifted flour until texture is smooth. Spoon into tube baking cake pan, or bake in a cake mold. Bake at 325 degrees for 1½ hours. Cool on rack before serving. Yield: one pound cake approximately 12 to 15 servings per cake. Serve with your favorite topping or ala mode with your favorite ice cream.
Submitted By BARRY WEINSTEIN On 07-11-95