Ethel waddle's cream cheese pound cake

Yield: 1 servings

Measure Ingredient
2 Sticks Butter,
At room temperature
1 pack (8 Oz) Cream Cheese
At room temperature
3 cups Sugar
6 Eggs
3 cups Cake Flour, sifted
2 teaspoons Vanilla Extract

1. Combine the butter and cream cheese in a bowl from a heavy-duty electric mixer. Beat on low speed until well mixed. Add the sugar gradually, and beat until light and fluffy.

2. Beat in eggs, one at a time, beating well after each addition. Beat until mixture is light. Add the flour and vanilla, and beat only until flour disappears.

3. Pour mixture into a greased 10-inch pan. Place in a COLD oven, and turn on to 325 F. Bake cake for 70 mins. Cool on cake racks, and chill before serving.

NOTE: This cake freezes well.

From the section on the CLARK COUNTY FAIR in Springfield, OH. Fair dates: Last week of July for 7 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking

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