1 lb. butter, room temperature (use REAL butter)
3 c. sugar
10 whole eggs (room temperature)
3 c. flour

Cream butter and sugar. Add eggs alternately with flour. The secret to this recipe is using a heavy stand mixer, using room temperature ingredients and lots of beating. (I can't emphasize enough how important the beating is!!!) Mixture will look like heavy whipped cream. Bake for 1 1/2 hours at 325 degrees in a well greased and floured angel food cake pan.