3 cups sugar
1 cup shortening (Crisco)
6 eggs
3 cups cake flour
1/2 pint whipping cream
1 tsp. vanilla

Preheat oven to 325°F.

Cream together shortening and sugar till well blended. Add eggs one at a time and add flour a little at a time till mixed well. Add vanilla and fold in the whipping cream (do not mix with the mixture). Pour in a non-stick Bundt cake pan of greased pound cake pan. Bake for 1 1/2 hours at 325°F.

Note: Cake will have a crust that forms on top of the cake so be careful when turning the cake out.

Submitted by: Tina Helms Williams