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Cream Cheese Pound Cake III
November 22, 2010

I've made this cake twice.. and both times it turned out great... the first time I substituted 1/2 stick of butter for 1/4 cup of buttermilk like another poster suggested.. that made it very moist but it was still very dense.. the second time I subsituted the buttermilk again and also I left out another 1/2 stick of butter and added 1/2 cup of sour cream... this was the perfect combination.. it made the cake light and fluffy with lots of taste.. neither cake lasted 24 hours in my house... so to make it simple.. I used 2 sticks of butter, 1/4 cup of buttermilk, and 1/2 cup of sour cream.. and I creamed it all in together with the cream cheese..

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