Real ethel waddle's cream cheese pound cake

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Recipe by: misky

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Butter; at room temperature
1 pk Cream cheese; at room temper
3 c Sugar
6 Eggs
3 c Cake flour; sifted
2 ts 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