Cream Cheese Pound Cake

3 Cups - Granulated Sugar

2 Sticks - Margarine

1/2 Stick - Unsalted Butter

3 Cups - All-purpose Flour

1 Tablespoon - Vanilla Extract

8 Ounces - Cream Cheese

6 - Large Eggs (beaten)

Pinch of Salt

Directions: Begin with softened cream cheese, margarine, and butter. Cream the cream cheese, margarine, sugar, and butter. Add beaten eggs and flour alternately. Mix very well. Pour into greased and floured tube pan. Bake in cold oven (do not preheat!) at 300° for one hour and 30 minutes or when cake pulls away from sides of pan. Frost when completely cooled or just leave plain. 

*This recipe was given to me by a student in my speech class at UWA my freshman year.  We were presenting demonstration speeches that day.  About half of the class had chosen to demonstrate cooking something for their speech.  Many of us handed out copies of our recipes and the class got to eat the food.  This was the best pound cake I had ever eaten at the time and probably still is.