Chad Smith - Chef Extraordinaire!

Chad is taking a Home Ec class this semester and is loving it.  At first he whined that there were only about 5 boys in the class, but he has since come to appreciate the extreme manliness that comes with being able to cook an omelette properly, grow yeast, put out a kitchen fire and wash your fine linens in temperature-appropriate water.  He even questioned me this morning about why we do not have a supply of clarified butter in the refrigerator.  :)  Last week, Grandma and the aunts came to dinner and Chad volunteered to make dessert.  He of course chose Aunt Sandra's cream cheese pound cake because - well, it's Aunt Sandra's cream cheese pound cake.  Here he is holding the finished product.  (We may need to work on the greasing and flouring of the pan part a little bit more.)  It was magnifique!  Unfortunately, following his great culinary triumph, he misplaced this most prized recipe.  I didn't notice it was missing until Monday when I was called upon to make the pound cake for another important family dinner and could not find it.  This was clearly a first class emergency that called for tracking down Aunt Sandra on her trip to visit her Daughter Stephanie in Utah.  Luckily, I got a hold of her and even luckier, she has made the cake so many times that she has memorized the recipe and could thus quote it to me verbatim, thereby saving dinner.  Yes, it is that good!  Here is the recipe.

CREAM CHEESE POUND CAKE
3 cups sugar
3 stick butter
1 8 OZ. package cream cheese
6 eggs
2 tsp. valilla (preferably Mexican vanilla)
3 cups cake flour

BEAT SUGAR, BUTTER AND CREAM CHEESE, THEN ADD EGGS ONE AT A TIME AND BEAT WELL, ADD VANILLA AND FLOUR AND BEAT UNTIL REALLY FLUFFY. PUT IN GREASED AND FLOURED BUNDT PAN.  BAKE AT 325 DEGREES FOR 1 HOUR AND 2O MINUTES. CHECK WITH A TOOTHPICK TO MAKE SURE IT COMES OUT CLEAN.