Recipe - Ethel Waddles Cream Cheese Pound Cake

2 Butter; at room temperature
1 pack Cream cheese; at room temper
3 cup Sugar
6 Eggs
3 cup Cake flour; sifted
2 teaspoon Vanilla extract

1. Combine the butter and cream cheese in a bowl from a heavyduty electric
mixer. Beat on low speed until well mixed. Add the sugar gradually, and
beat until light and fluffy. 2. Beat in eggs, one at a time, beating well
after each addition. Beat until mixture is light. Add the flour and
vanilla, and beat only until flour disappears. 3. Pour mixture into a
greased 10inch pan.

Place in a COLD oven, and turn on to 325 F. Bake cake for 70 mins. Cool on
cake racks, and chill before serving. NOTE: This cake freezes well.

From the section on the CLARK COUNTY FAIR in Springfield, OH. Fair dates:
Last week of July for 7 days. Recipe By: The County Fair Cookbook ISBN
0786860146
Posted to MMRecipes Digest V3 #190

Date: Mon, 8 Jul 1996 10:10:22 0500

From: pickell@cyberspc.mb.ca (S.Pickell)