Patricia - you're very welcomed!
Ok - I say sour cream - you say cream cheese - LOL!
So - let me give you these - and I hope they help you with at least the procedure if you don't want to use the recipes:
4 sticks butter 1 lb., room temperature
8 oz. cream cheese, room temperature
3 c. sugar
6 eggs, room temperature
1 T. pure vanilla extract
3 1/4 c. cake flour, sifted
Cream together the butter, cream cheese and sugar (about 7
minutes on the highest setting of a stand mixer). Once this
mixture is creamed together well, add eggs, one at a time, until
well blended. Add vanilla and gradually add the flour. Pour
batter into a bundt pan and bake at 300 degrees for 1 1/2 hours.
If you like, you can add 1 cup of crushed nuts to the batter,
this usually adds a little more time to the baking.
* 3 cups granulated sugar
* 1 cup butter
* 6 eggs, separated
* 1 teaspoon vanilla
* 1 cup sour cream
* 3 cups all-purpose flour, sift before measuring
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well.
In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done.