1/2 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
2 c. Pillsbury's Best all-purpose flour
1 1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
1/2 c. milk
2 eggs

BUTTER CRUMB TOPPING:

1/4 c. butter, softened
1/2 c. Pillsbury's Best all-purpose flour
1/2 c. firmly packed brown sugar

Oven 350 degrees. 13 x 9 inch cake.

Generously grease bottom only of 13 x 9 inch pan. In large bowl, mixer type bowl, cream butter with cream cheese until light and fluffy. Add remaining ingredients except Butter Crumb Topping. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping bowl occasionally.

Pour batter into prepared pan, spreading to edges. Sprinkle on Butter Crumb Topping. Bake at 350 degrees for 30-35 minutes, until top springs back when touched lightly in center. Serve warm or cold.

BUTTER CRUMB TOPPING:

In small mixing bowl, cut butter into flour and brown sugar until crumbly.

Tip: For a smaller cake, bake half of recipe in an 8 inch square pan which has been greased on bottom only. Bake for 25-30 minutes.