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Cream Cheese Pound Cake

1 cup margarine, softened
1/2 cup butter, softened (do not substitute)
1 (8oz) package cream cheese, softened
3 cups sugar
6 eggs
3 cups sifted cake flour
2 teaspoons vanilla extract

Combine first 3 ingredients; beat well with a heavy duty mixer. Gradually add sugar; beat until light and fluffy (about 5 minutes). Add eggs, one at a time; beat well after eacg addition. Add flour to creamed mixture; beat well. Stir in vanilla.
Pour batter into a well greased 10inch tub pan. Bake at 325 for 1 hour and 30 minutes or until cake tests done. Cool in pan 10 minutes; remove from pan and cool completely. Yield: one 10 inch cake.
Note: This cake is so rich it needs no frosting.

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This page contains a single entry from the blog posted on March 3, 2005 9:51 AM.

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