| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 24 | Servings | |
INGREDIENTS
| 1 1/2 | c | Butter; softened |
| 1 | pk | (8 ounce) cream cheese; softened |
| 3 | c | Sugar |
| 6 | lg | Eggs |
| 1 1/2 | ts | Vanilla extract |
| 3 | c | All-purpose flour |
| 1/8 | ts | Salt |
INSTRUCTIONS
Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blendedafter each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on wire rack. NOTES : Tried on November 14, 1995 - made several minor modifications to perfect this recipe. It's great! Recipe by: John Setzler - an original! Posted to MC-Recipe Digest V1 #672 by John Setzler <jms@twave.net> on Jul 14, 1997
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