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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/4 cups (2 1/2 sticks) plus 2 tablespoons butter, room temperature (divided)
2 packages (3 ounces) cream cheese, room temperature
2 1/4 cups sugar
6 eggs
1 3/4 teaspoons vanilla extract (divided)
2 1/4 cups flour
4 squares (4 ounces) unsweetened chocolate
1 pound (4 cups) powdered sugar
1/4 teaspoon salt
Few tablespoons of milk for consistency
Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.
In a large bowl, cream together 1 cup plus 2 tablespoons butter and the cream cheese with an electric mixer. Blend in sugar. Blend in eggs one at a time, mixing well after each addition. Blend in 3/4 teaspoon vanilla. Add flour and mix until combined.
Pour into prepared pan and bake in preheated oven 30 to 35 minutes, or until a toothpick inserted into center comes out clean.
Remove from oven and cool in pan 10 to 15 minutes. Turn cake out onto a wire rack, turning it right side up with the use of another wire rack. Let cool completely.
For the frosting, melt remaining 1/4 cup butter and the unsweetened chocolate in a double boiler or in a large microwave-safe bowl in the microwave. Add most of the powdered sugar, the salt and remaining 1 teaspoon vanilla. Add a little milk (and more powdered sugar if needed) to reach desired consistency. Slide cake onto a serving platter and frost. If you don't have a platter big enough, cut the cake in half and place on two smaller platters and then frost.
To prepare ahead: This cake freezes very well. I like to cut the cooled cake in half, frost each half, and use one while saving the other for later. I double-wrap the saved half and freeze it for up to 4 months. Thaw the cake 2 to 3 hours before serving.
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CREAM CHEESE CAKE WITH CHOCOLATE FROSTING
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/4 cups (2 1/2 sticks) plus 2 tablespoons butter, room temperature (divided)
2 packages (3 ounces) cream cheese, room temperature
2 1/4 cups sugar
6 eggs
1 3/4 teaspoons vanilla extract (divided)
2 1/4 cups flour
4 squares (4 ounces) unsweetened chocolate
1 pound (4 cups) powdered sugar
1/4 teaspoon salt
Few tablespoons of milk for consistency
Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.
In a large bowl, cream together 1 cup plus 2 tablespoons butter and the cream cheese with an electric mixer. Blend in sugar. Blend in eggs one at a time, mixing well after each addition. Blend in 3/4 teaspoon vanilla. Add flour and mix until combined.
Pour into prepared pan and bake in preheated oven 30 to 35 minutes, or until a toothpick inserted into center comes out clean.
Remove from oven and cool in pan 10 to 15 minutes. Turn cake out onto a wire rack, turning it right side up with the use of another wire rack. Let cool completely.
For the frosting, melt remaining 1/4 cup butter and the unsweetened chocolate in a double boiler or in a large microwave-safe bowl in the microwave. Add most of the powdered sugar, the salt and remaining 1 teaspoon vanilla. Add a little milk (and more powdered sugar if needed) to reach desired consistency. Slide cake onto a serving platter and frost. If you don't have a platter big enough, cut the cake in half and place on two smaller platters and then frost.
To prepare ahead: This cake freezes very well. I like to cut the cooled cake in half, frost each half, and use one while saving the other for later. I double-wrap the saved half and freeze it for up to 4 months. Thaw the cake 2 to 3 hours before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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