This Pound Cake is soooooo good, it has a velvety texture and is very moist. I decided to tweak it a bit and make half chocolate....wow....it is good!!! (To cut the cost of making this cake I use 2 sticks of margarine and 1/2 cup of shortening) I know margarine is supposed to be the devil right now but I still use it to help keep our food budget down, I grew up eating it and I haven't died yet. Cream Cheese Pound Cake Source: Southern Living, November 1995 This is my favorite pound cake! 1 1/2 cups (12 ounces) Butter softened 1 (8 ounce) package Cream cheese -- softened 3 cups Sugar 6 large Eggs 1 tablespoon Vanilla extract 3 cups (14 ounces) All-purpose flour 1/8 teaspoon Salt Beat the butter and cream cheese on medium speed with an electric mixer for 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack. Variation 1/2 chocolate 1/2 vanilla 1/2 cup Hersheys Special Dark Cocoa 4 tablespoons heavy cream (I keep it for my coffee, you could probably sub canned milk) 1 cup chopped pecans Add ingredients to half of the batter and stir well. I weighed the batter and 2 pounds would be half. Put the plain batter in the pan first and top with the chocolate batter and bake as above.