Cream Cheese Pound Cake

Here it is, Sharon! (And anyone else who's interested.)

1 c. butter, room temperature
1/2 c. shortening (I used a really tasty margarine since I don't use shortening-no trans fat though)
3 c. granulated sugar
1 pkg. (8 oz.) cream cheese, room temperature
3 c. flour, sifted before measuring
6 eggs
1 tablespoon vanilla extract

In a large mixing bowl, cream butter and shortening on medium speed, until light. Gradually beat in the sugar. Beat in cream cheese. Add flour, alternating with the eggs, beginning and ending with flour.

Stir in vanilla extract. Pour batter into a generously greased and floured 10-inch tube pan. Bake at 325 for about 1 hour and 15 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pan for 15 minutes, then remove to a rack to cool completely.