1 1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese
3 c. sugar
6 lg. eggs
3 c. sifted cake flour
Dash of salt
1 1/2 tsp. vanilla flavoring

Grease and flour 10" tube pan. Set aside. Cream butter and cream cheese; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. On very low speed add flour and salt; stir until combined. Stir in vanilla. Pour into prepared pan. Bake at 325 degrees for 1 hour or until toothpick inserted in center will come out clean. Cool in pan for 10 minutes. Remove from pan and cool on rack. Store in air tight cake container. Will keep for several days (if grandchildren don't find it!). This cake does not dry out if stored properly.