Cream Cheese Pound Cake

Cake

1 1/2 Cups Salted Butter Soften

1 8oz package of whipped Cream Cheese

3 Cups Sugar

6 Large Eggs

1 1/2 tsp Vanilla Extract

3 Cups Baking Flour

1/8 tsp Salt

Glaze

2 Cups Powder Sugar

1 tsp spoon Vanilla Extract

1/8 Cup of Milk (add in the mixture in small amount until your consistency is right)

Pre-heat oven to 300 degrees.

Beat cream cheese and butter together until creamy. Gradually add in sugar in small amounts beat together until all sugar is added.  Beat in eggs one at a time. Mix until all yellow color in combined well.

Sift flour and salt together in a different bowl.  Once mixed add in to cream mixture and small amount until all is mixed in.

Mix in vanilla extract.  Make sure to mix well.

Pour mixture in a 10-inch greased baking dish.

Bake for 2 Hours or until a wooden tooth pick comes out clean. Place 2 cups of water in an oven safe glass baking dish in the lower rack in the oven under the cake while baking.  This will keep the cake moist.  As there is no liquid in this recipe.

Once baked remove from baking pan and place on wire cooling rack for 10 to 15 Minutes.

Mix all item for glaze in bowl together.  Once mixed take a tooth pick and pock small holes in the top of the cake. Then pour glaze over the cake.  It will drip down in the holes in the cake for added favor.