I read an article once stating that your body chemistry changes every seven years. Now I’m not sure if this is accurate medical knowledge, but I completely buy it. When I was younger, I had a major sweet tooth and nothing seem to satisfy my cravings better than deep, rich chocolate. My uncle was the only other person who seemed to have a love for sweets that seemed to even slightly rival mine. I can remember racing him to the kitchen on Sundays after church just so I could get the piece of cake with the most icing! And let me tell you, when my dad made me his delightful “Hershey Cake” I was in heaven. Oh the memories.
Funny though, I lost my sweet tooth somewhere along the way. Now I want my milkshakes to be plain vanilla, I can take or leave chocolate and ultimately prefer spice or salt any day of the week. That’s probably what lead me to this cake. I was scouring the internet one fateful day in search of a not-so-rich (and not-so-healthy) cake to go with some fresh berries. When I found a pound cake with cream cheese (I think i replaced my love for chocolate with cream cheese!!), I knew I hit the jackpot. I have made it twice since then, and both times it has been a big hit.
Here’s another rocking recipe to add to the books!
- 1 1/2 cups butter
- 1 (8 ounce) cream cheese
- 3 cups white sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
- In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
- Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
- 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.
- Serve with fresh berries and vanilla bean ice cream (I added step five)
Recipe courtesy here