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Kathy's Cream Cheese Pound Cake

This is a wonderful moist cake. You can freeze it for up to six months. You will not be able to tell that this cake has been frozen. Serve it With fresh strawberries and coolwhip or just eat it plain!

You will need:

  • 2 sticks of margarine
  • 1/2 cup crisco shortening
  • 8 oz. Cream cheese
  • 3 cups sugar
  • 6 eggs
  • 3 cups cake flour
  • 1 tsp. Vanilla flavoring
  • 1 1/2 tsp. Lemon extract
Set the margarine, crisco, and cream cheese aside in your mixer bowl. Let it soften at room temperature. Then cream these ingredients together. Add the sugar and mix well. Add the eggs and flour, a little at a time and mix slowly. Then add your flavoring and extract. Mix.

Pour into a 10 inch tube pan that has been greased and floured. Bake at 325 degrees for one hour fifteen minutes. Turn out onto a cooling rack and cool.

When cool you may wrap and freeze, or you can freeze the cake in tware, or just serve it.

This is my family's favorite recipe. Whenever we go places that we have to take food, everyone asks me to make this cake!

Contributed by Kathy Matthews, smokey@mag-net.net

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