Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Sticks  margarine -- softened
  1              Stick  butter -- softened
  1              8 Oz.  cream cheese -- softened
  6              Large  eggs
  3               Cups  cake flour -- sifted
  3               Cups  sugar
     1/8      Teaspoon  vanilla extract
     1/8      Teaspoon  lemon extract
                        Lemon Buitter Frosting
  1           Teaspoon  lemon rind (grated)
  6        Tablespoons  butter
  3               Cups  confectioners' sugar -- sifted
     1/4           Cup  lemon juice (approximately)
  1               Dash  salt

Preparation:

Cream together margarine, butter and cream cheese in a *large* bowl. Add 2 eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until all eggs, flour and sugar have been added. Add extracts and mix well. Place batter in a greased, floured bundt pan. Bake at 300F - 325F for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Notes: Use at least 1/4 teaspoons each of the extracts. The batter will be very thick! I used a soup ladle to transfer the batter to the bundt pan. I let mine bake about 15 minutes longer and kept the temperature at 300F the whole time. Lemon Butter Frosting Add lemon rind to butter; cream well Add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with lemon juice, until right consistency to spread. Beat thoroughly after each addition. Add salt. Makes enough frosting to cover tops and sides of two 9-inch layers or tops and sides two 8x8x2-inch layers.

Nutritional Information:

7758 Calories (kcal); 453g Total Fat; (51% calories from fat); 81g Protein; 866g Carbohydrate; 1811mg Cholesterol; 5069mg Sodium