Dessert
2 cups white sugar
1 cup brown sugar (light or dark) sugar ratio can be changed to taste
3 sticks "I Can't Believe it's not butter"
8 oz philly regular cream cheese
7 eggs
1 Tbs vanilla
1/4 cup praline liquor
3 cups flour
Beat sugars, cream cheese, margarine until it's fluffy, at least 5 minutes
Add eggs one at a time
Add vanilla and praline
Add 3 cups all purpose flour, beat slowly, then faster.
Pour into greased and floured pan, either one bunt pan or 2 loaf pans
Bake at 300 for 1 hour or more depending on the pan and oven. When done a cake tester will come out clean.
Cool on rack 5 minutes then wrap in plastic while still warm.
Keeps at room temp for 1 week, refrigerated for 2 weeks, and frozen for 6 months.