This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Mitzie [Shade] Williams - friend)
1/2 cups chopped pecans (optional)
1 1/2 cups butter (softened) (or Parkay margarine)
1 - 8oz. Philly cream cheese (softened)
3 cups white sugar
3 cups sifted cake flour
1/4 tsp. salt
1 1/2 tsp. vanilla
Sprinkle chopped nuts into greased angel food cake pan. In a mixer, combine sugar, cream cheese and beat until fluffy. Add eggs one at a time, beating well after adding each egg. Add flour, salt, and vanilla. Beat until smooth. Pour batter into angel food cake pan. Bake at 325 degrees for 90 minutes. Cool in pan 10-15 minutes, then flip upside down to remove.