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Cream Cheese Pound Cake Recipe

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This recipe for Cream Cheese Pound Cake, by , is from The Karnes County Guide to South Texas Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Chapman

Category:
Category:

Ingredients:  
Ingredients:  
18 oz. cream cheese, at room temp.
1 c. butter, at room temp.
1/2 c. butter, at room temp
3 c. sugar
6 eggs
3 c. cake flour
2 t. vanilla

Directions:
Directions:
Preheat over to 350.
Grease and flour 12 cup bundt pan. Beat cream cheese, butter with sugar in a large bowl until smooth. Add eggs one at a time alternately with flour, stirring well after each addition. Blend in vanilla. Pour batter into pan. Bake for 30 mins. at 350. Reduce temperature to 325 and continue baking until tester inserted in cake comes out clean - about 45 mins. Cool in pan on rack. Invert on platter.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe came to me from my sister-in-law Wanda Schroeder, Ph.D. who now lives in Georgia.

 

 

 

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