Cream Cheese Pound Cake   

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Cream Cheese Pound Cake

1 cup butter or margarine, softened
1 8oz. package cream cheese, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon 16 fold butter vanilla

Cream butter, shortening, and cream cheese.

Gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating after each addition.

Combine flour, soda, and salt.

Add to creamed mixture, stirring just until blended.

Stir in remaining ingredients.

Pour batter into a greased and floured 10-inch tube pan.

Bake at 325 degrees for 1-1/2 hours,

or until a wooden pick inserted in center of cake comes out clean.

Cool in pan 10-15 minutes, then remove from pan and let coot on

wire rack.

Yields one 10-inch cake.

Cook’s Corner