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  Recipe Home » CakesDeserts » Ethel Waddle's Cream Cheese Pound Cake
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  Ethel Waddle's Cream Cheese Pound Cake
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 314
Ingredients:
2 Butter, at room temperature
1 package Cream cheese, at room temper
3 cup Sugar
6 Eggs
3 cup Cake flour, sifted
2 tsp Vanilla extract
Instructions:
1. Combine the butter and cream cheese in a bowl from a heavy-duty
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 10-inch 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 0-7868-6014-6
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