1 (8 oz.) pkg. cream cheese
3 sticks butter
3 c. sugar
3 c. Swansdown cake flour, sifted
1 1/2 tsp. salt
6 lg. eggs
1 tbsp. vanilla

Beat cream cheese and butter until smooth. Add sugar gradually. Add eggs alternately with flour in which salt has been mixed (suggest beating eggs all together in bowl). Add vanilla. Bake in 300 degree oven for 1 hour and 15 minutes or until done. Start in cold oven. Cool about 20 minutes in pan before turning out. Cake will keep indefinitely if kept tightly wrapped.