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Cream Cheese Pound Cake

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“The ULTIMATE cream cheese pound cake!”
READY IN:
1hr 30mins
YIELD:
1 10 inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and shortening; gradually add sugar, beating well at medium speed with electric mixer.
  2. Add cream cheese, beating well until light and fluffy.
  3. Alternately add flour and eggs, beginning and ending with the flour. Stir in vanilla.
  4. Pour batter into a greased and floured 10-inch tube/bundt pan. Bake at 325º for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

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