1 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
3 c. sifted cake flour
1 c. sour cream
1/4 tsp. baking soda
1/2 c. butter, softened
3 c. sugar
6 eggs
1/4 tsp. salt
2 tsp. vanilla
Finely chopped pecans or walnuts

Grease angel food cake pan and sprinkle with finely chopped nuts, if desired. Set aside.

In a large bowl, cream together butter, butter and cream cheese. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; blend thoroughly. Add flour, salt and baking soda; beat until thoroughly mixed.

Turn into prepared pan and bake at 300 degrees (2 1/4 to 2 1/2 hours or until cake tests done). If top of cake gets too dark, cover with foil during last part of baking. Cool. Do not preheat oven.