1, 8 oz cream cheese, softened
3 sticks butter, softened
3 cups granulated sugar
6 eggs, room temperature
1 teaspoon pure vanilla
1 teaspoon pure almond extract
3 cups cake flour, sifted once after measuring
pinch of salt
 
1, 8 oz cream cheese
1 stick butter
1 box confectioners sugar
1 tablespoon vanilla
1 tablespoon milk
1 cup chopped pecans
 
1.      Mix cream cheese and butter in mixer at low speed scraping down wallsof bowl once.  Add      
      sugar and beat on low until fluffy and blended well.  Scrape bowl once again.  Add
      eggs one at a time until incorporated.  Add vanilla and almond and incorporate well.
2.      Add the salt to the cake flour and then spoon the mixture into the mixing bowl little by little 
      incorporating after each addition.  
3.      Pour into a greased and floured bundt pan or layer cake pans and bake in a preheated oven
      at 350 degrees.  A bundt cake averages 1 hour and 20 minutes cooking time.  Test with
      your cake tester to make sure tester comes out clean.  Let stand in pan for 10 minutes 
      on wire rack, then remove and finish cooling on wire rack.
4.  Meanwhile prepare icing by placing cream cheese and butter in a microwaveable dish and 
     microwave until can mix together well.  Mixture will be a bit lumpy.  Add confectioners sugar
     a bit at a time until mixed well.  Add vanilla and milk and whisk until completely
     combined and smooth.  Stir in pecans.  Spread on cooled cake.    
Serves 12-16