Instructions: 1. Combine the butter and cream cheese in a bowl from a heavy-duty electric mixer. Beat on low speed until well mixed. Add the sugar gradually, and beat until light and fluffy.

2. Beat in eggs, one at a time, beating well after each addition. Beat until mixture is light. Add the flour and vanilla, and beat only until flour disappears.

3. Pour mixture into a greased 10-inch pan.

Place in a COLD oven, and turn on to 325 F. Bake cake for 70 mins. Cool on cake racks, and chill before serving.

NOTE: This cake freezes well.

Last week of July for 7 days.

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