Calder's Cream Cheese Pound Cake

Thich crumbly outer and ooey gooey inside! This vanilla cream cheese pound cake is an easy throw together!

Ingredients:

1 cup of butter (or margarine)

1/2 cup of shortening

3 cups of sugar

1 (8 oz) package of cream cheese (softened)

3 cups of sifted cake flour

6 eggs

1 tablespoon of vanilla extract

PREP ANGEL CAKE PAN:

** In a 10 inch tube pan- coat the pan in shortening (crisco) to grease the edges (do not spray). Line the bottom edges of the breakaway pan with wax paper to prevent excess dripping.

1. Preheat oven to 325

2. Cream butter and shortening

3. Gradually add sugar, beating well at medium speed on the electric mixer.

4. Add cream cheese, beating until light and fluffy.

5. Alternately add flour and eggs, beating well between every addition. Beginning and ending with flour.

6. Mix in Vanilla

BAKING:

1. Place cake pan on the top rack, place a separate cookie sheet pan on rack underneath to catch excess dripping.

2. Bake at 325 for 1 hour and 15 minuets (test with tooth pic- lightly golden on edges, crumbled in middle)

3. Cool in the pan for 10 minutes, then remove pan and fully cool until serve.