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Ingredients
- 2 x Butter, at room temperature
- 1 pkt Cream cheese, at room temper
- 3 c. Sugar
- 6 x Large eggs
- 3 c. Cake flour, sifted
- 2 tsp Vanilla extract
Directions
- 1. Combine the butter and cream cheese in a bowl from a heavy-duty electric mixer. Beat on low speed till well mixed. Add in the sugar gradually, and beat till light and fluffy.
- 2. Beat in Large eggs, one at a time, beating well after each addition. Beat till mix is light. Add in the flour and vanilla, and beat only till flour disappears.
- 3. Pour mix into a greased 10-inch pan.
- Place in a Cool oven, and turn on to 325 F. Bake cake for 70 mins. Cold on cake racks, and refrigeratebefore serving.
- NOTE: This cake freezes well.
- Last week of July for 7 days.
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