*  Exported from  MasterCook  *
 
                          Cream Cheese Pound Cake
 
 Recipe By     : John Setzler - an original!
 Serving Size  : 24   Preparation Time :0:20
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          butter -- softened
    1      8 ounce pkg   cream cheese -- softened
    3      cups          sugar
    6      large         eggs
    1 1/2  teaspoons     vanilla extract
    3      cups          all-purpose flour
      1/8  teaspoon      salt
 
 Beat butter and cream cheese at medium speed with an electric mixer 2 minutes
 or until creamy.  Gradually add sugar, beating 5 to 7 minutes.  Add eggs, one
 at a time, beating just until yellow disappears.  Add vanilla, mixing well.
 
 Combine flour and salt; gradually add to butter mixture, beating at low speed
 just until blendedafter each addition.  Pour batter into a greased and floured
 10-inch tube pan.
 
 Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.
 
 Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted
 in center of cake comes out clean.  Cool in pan on a wire rack 10 to 15
 minutes; remove from pan and cool completely on wire rack.
 
 
 
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 NOTES : Tried on November 14, 1995 - made several minor modifications to
 perfect this recipe.  It’s great!

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