Cream Cheese Pound Cake

Looks fancy when served drizzled with caramel sauce and yields a lot of servings.
Ingredients:

• 1 ½ cup · Butter -- softened
• 1 packages · Cream cheese -- softened
• 3 cup · Sugar
• 6 large · Eggs
• 1 ½ teaspoon · Vanilla extract
• 3 cup · All-purpose flour
• 1⁄8 teaspoon · Salt

Instructions:

1. Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy.
2. Gradually add sugar, beating 5 to 7 minutes.
3. Add eggs, one at a time, beating just until yellow disappears.
4. Add vanilla mixing well.
5. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
6. Pour batter into a greased and floured 10-inch tube pan.
7. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.
8. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.
9. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

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