Set butter, cream cheese, & eggs @ room temp.
Preheat oven to 325
Lightly grease and flour a 10-inch tube pan. Set it aside.
To make the cake, cream the butter and cream cheese together in a large bowl. Gradually add the sugar. Continue creaming until the mixture is light and fluffy. Add the eggs one at a time,(I uses brown eggs to me they makes it more richer) beating well after each addition. Blend in the vanilla extract. Gradually add the flour, beating the mixture until it is smooth. Slowly stir in the whipped topping mix. Stir until well mixed. Pour the batter into the prepared pan. Bake for 1 hour & 30 mins, or until a toothpick inserted in the middle of the cake comes out clean. Take the cake out of the oven. Let it cool in the pan on a wire rack for 15 mins, then unmold it onto a wire rack to cool completely. Transfer the cake to a serving platter or plate.