The last time I made, it, we were going to dinner at someone's house. As we were leaving, my husband said "Hey, do you guys want to keep the rest of the cake?" Turning to me, he said "You don't mind, right?" "Sure, why not?" I replied, although inside, I was screaming "Noooooo!! I want to take it all home!" In the long run, though, it's probably better that I didn't get to take it home, although I love it so.
To make this cake even more perfect, I usually glaze it with Satiny Chocolate Glaze, also found on Allrecipes.com. I usually use honey in place on corn syrup, and use a little extra. Just add honey or corn syrup until the glaze is as thin as you want it. I like it so that it's thin enough to run down the sides a little, but thick enough to cling to the cake as it does so.
Cream Cheese Pound Cake
1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
3 cups all-purpose flour
1 teaspoon vanilla extract
1.Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
2.In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3.Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4.Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
**This post and photos are property of http://dishingwithdish.blogspot.com**