2 full cups butter
2 (8 oz.) pkgs. cream cheese
4 lg. eggs
3 tbsp. pure vanilla pure
3 cups powdered sugar, sifted
3 1/2 cups cake flour, sifted

Preheat oven to 325°F degrees. Leave cream cheese at room temperature 30 minutes before using, or soften for 15-20 seconds in microwave.

Cream butter with sugar until light and fluffy. Add cream cheese and beat with electric mixer for 1 minute. Add eggs, one at a time, beating well after each addition.

Stir in vanilla extract.

Turn mixer to low speed. Gradually add sifted flour until texture is smooth. Do not beat for very long after flour has been added or cake will be tough - just beat long enough to combine ingredients.

Spoon into a tube or Bundt baking cake pan, or bake in a cake mold.

Bake at 325°F until a wooden pick inserted in center comes out clean (60-90 minutes) and cake springs back when touched lightly in center. Do not open oven until at least 55 minutes (in a preheated oven) have passed or cake may fall!

Cool on wire rack before serving.

Makes one pound cake (approximately 12 to 15 servings) per cake. Serve with your favorite topping.