1 8 oz. pkg. cream cheese, softened
3 sticks butter, softened
3 cups sugar
6 eggs
3 cups cake flour
1 Tbsp. vanilla extract
3 sticks butter, softened
3 cups sugar
6 eggs
3 cups cake flour
1 Tbsp. vanilla extract
Preheat oven to 325 degrees. Spray a Bundt pan with non-stick spray. In a large bowl mix cream cheese and butter
until creamy. Gradually add sugar. Add eggs one at a time, mixing after
each. Gradually add flour. Stir in vanilla. Pour batter into pan. Bake 1 hr. and 20 minutes.
Comments: This cake is RICH but the flavor is beyond
belief. It's great hot, cold and even
toasted. One piece of advice is to use a
Bundt pan with smooth sides or use an angel food cake pan with the removable
bottom. If using this be sure to wrap
the bottom with a piece of foil to catch possible drippings. I used a Bundt pan that had a design and had
trouble removing my cake form the pan. I
also used some of the batter to make a 1 lb. loaf size. For it I found the cooking time to be about 1
hr. 10 minutes so you can divide these into loafs as well giving you 3-4
cakes. This cake is simple and so good
the only problem you'll have is making yourself stop eating it.
