8 oz. Package cream cheese
3 Cups sugar
3 Cups cake flour
3 Sticks butter
1 Teaspoon vanilla
Cream butter, cream cheese and sugar together until creamy. Add flour alternately with eggs and then add vanilla.
Bake at 325 degrees for 1 1/2 hours. Bake in greased and floured Bundt pan.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!