Philadelphia Cream Cheese Pound Cake |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 14 |
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This is a great cake to use for Strawberry Short Cake. It has a velvety texture. Ingredients:
3/4 lb butter |
1 (8 ounce) package philadelphia cream cheese |
3 cups sugar |
6 eggs |
3 cups cake flour |
1 teaspoon vanilla flavoring |
Directions:
1. All ingredients (including eggs and cream cheese) must be at room temperature.
2. Cream butter well, add cream cheese.
3. Mix thoroughly.
4. Gradually add sugar.
5. Add eggs, one at a time.
6. Add flour gradually, then add vanilla flavor.
7. Place cake in tube pan in COLD oven.
8. Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour)[from the time you turn on the oven].
9. Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night).
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