Wedding Cake and Frosting

Yield: 12-20 servings

Time: 3 hours

Ingredients

Cream Cheese Pound Cake

1 cup butter, softened
1/2 cup softened margarine
8 oz softened cream cheese
3 cups sugar
6 eggs, room temperature
3 cups flour, sifted
2 tsp vanilla extract (or try almond extract)

Cake Frosting

3/4 cup shortening
1/4 cup margarine (or butter)
2 Tbsp milk
1 1/2 pounds powdered sugar, sifted
1 tsp vanilla

Directions 

1. For Cake

Preheat oven to 325. Grease and flour a tube pan. 

Combine butter, margarine, and cream cheese and cream well with an electric mixer. Gradually add sugar, beat until fluffy. Add eggs, one at a time, beating well after each is added. Add flour to creamed mixture, stir to combine. Add vanilla and stir well. Pour batter into a prepared tube pan. Bake for 1 hour and 45 minutes or until cake tests done. Cool in pan 10 minutes before removing. 

For Frosting

Cream shortening, margarine, and milk. Begin adding powdered sugar a cup at a time and mix well. To make a spreadable consistency, you may need to add more milk. Only add a teaspoon at a time and beat well after each. It is very easy to add too much milk and make frosting too thin to spread. If this happens, add a little more powdered sugar. 

Original Recipe Provided by Fran McLaughlin and served at our wedding!