Cream cheese pound cake

Cream cheese pound cake

Ingredients/Components

• sugar - 3 c
• eggs - 6 item
• vanilla - 1 tsp
• chopped pecans - 1 item
• pkg - 1 oz
• stick margarine - 1/2 item
• plain flour - 3 c
• sticks butter - 3 item
• box powdered sugar - 1 item
• Add one egg at a time, beating after each addition

How to make cream cheese pound cake:

Cream the cream cheese, sugar and butter together well. Add one egg at a time, beating after each addition. Add flour, a little at a time, blending gradually. Add vanilla. Pour into well-greased and floured tube or Bundt pan. Bake at 325° or 350° for 50 minutes. May be iced, if desired.Cream Cheese Frosting:1 (8 oz.) pkg. cream cheese, softened1/2 stick margarine1 box powdered sugar1 tsp. vanilla chopped pecans Beat cream cheese and margarine until smooth; add sugar and mix well. Add vanilla and beat until smooth. Spread between layers and on top and sides of cake. Sprinkle top with pecans. Yields enough for three 8-inch layers.

Recipe categories: Desserts, Cakes, Kid Friendly.