2 sticks butter, softened
1 stick margarine, softened
1 (8 oz.) pkg. Philadelphia cream cheese
3 c. sugar
2 tsp. vanilla extract
dash of salt
6 large eggs
3 c. Swans Down cake flour

Combine butter, margarine and cream cheese. Add sugar and beat well. Add salt and vanilla. Add eggs one at a time. Beat well after each addition. Add flour 1 cup at a time. Beat well. Pour into a greased and floured Bundt pan. Place in cold oven. Turn on oven at 275°F for 1 hour; turn up to 300°F and bake for 30 minutes more. Test for doneness with a toothpick. Cool cake in pan 25 minutes before trying to remove it.