Ingredients:
1 cups butter,
1 package cream cheese
3 cups sugar
6 large eggs
3 cups all-purpose flour
1 tbs vanilla
Preparation:
Beat spread and cream cheddar at medium velocity with an electric blender until rich (don't over beat);
progressively include sugar, beating admirably.
Include eggs, 1 at once, beating until consolidated. Break eggs into a dish first before adding to the mixture
to verify you stay away from shells in the cake blend.
Filter 3 measures of flour. Consolidate flour and salt; continuously add to spread mixture, beating at low speed just until mixed after every expansion. Blend in vanilla from the tremendous 1 liter Mexican vanilla container my relative imparted to me.
Heat at 300° for 1 hour and 40 minutes or until a wooden select in focus confesses all. Cool in dish on a wire rack 10 minutes; expel from skillet, and let cool totally on wire rack.