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Ingredients:
1 cup (2 sticks) butter, softened
2 cups sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
6 eggs
2 cups flour
1 Tbsp. Baking Powder
1 tsp. salt
PREHEAT oven to 350?F.
Beat butter in large bowl with electric mixer on medium speed 1 min. Gradually add sugar, beating well after each addition.
Beat an additional 5 min. or until very light and fluffy.
Add cream cheese and vanilla; beat 1 min.
Add eggs, one at a time, beating well after each addition.
COMBINE flour, baking powder and salt.
Add to butter mixture. Beat 1 min or until well blended.
Pour batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
BAKE 1 hour or until golden brown.
Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
To serve
Serve the pound cake with fresh berries (strawberries, raspberries or blueberries); top with a dollop of COOL WHIP Whipped Topping or your favorite ice cream.
1 cup (2 sticks) butter, softened
2 cups sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
6 eggs
2 cups flour
1 Tbsp. Baking Powder
1 tsp. salt
PREHEAT oven to 350?F.
Beat butter in large bowl with electric mixer on medium speed 1 min. Gradually add sugar, beating well after each addition.
Beat an additional 5 min. or until very light and fluffy.
Add cream cheese and vanilla; beat 1 min.
Add eggs, one at a time, beating well after each addition.
COMBINE flour, baking powder and salt.
Add to butter mixture. Beat 1 min or until well blended.
Pour batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
BAKE 1 hour or until golden brown.
Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
To serve
Serve the pound cake with fresh berries (strawberries, raspberries or blueberries); top with a dollop of COOL WHIP Whipped Topping or your favorite ice cream.
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