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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups sugar
1 cup oil
2 large eggs, beaten lightly
2 tsp vanilla
1 tsp baking soda
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup cocoa, measured then sifted
3 cups flour
1 cup sour milk or buttermilk
1 cup warm, brewed coffee
Filling
1/4 cup sugar
1 (8 ounce) pkg cream cheese, softened
1 tsp vanilla
1 egg
1 cup miniature semisweet chocolate chips
Glaze
1 cup confectioners sugar
3 unsweetened chocolate squares, melted and cooled
2 tbsp unsalted butter
hot water (to thin if needed)
Preheat oven to 350. Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe).
Combine sugar, oil and eggs. Beat for one minute until smooth. Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand). Set batter aside.
For filling, cream sugar with cream cheese. Add vanilla, egg and chocolate chips. Blend until smooth. Ladle half of batter into pan. Spoon filling evenly over this layer. Cover with remaining batter. Bake for 70 minutes or until cake tests done. Top should spring back when touched. Let cake cool at least 30 minutes before removing from pan.
If cake sticks, place on a warm burner to loosen up and help release cake. Cake will firm up as it comes to room temperature.
For glaze, combine all ingredients to form a pourable liquid. Thin with hot water if necessary. Pour over cooled cake.
NOTE: This cake freezes well and keeps for several days covered at room temperature.
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CHOCOLATE CREAM CHEESE CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups sugar
1 cup oil
2 large eggs, beaten lightly
2 tsp vanilla
1 tsp baking soda
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup cocoa, measured then sifted
3 cups flour
1 cup sour milk or buttermilk
1 cup warm, brewed coffee
Filling
1/4 cup sugar
1 (8 ounce) pkg cream cheese, softened
1 tsp vanilla
1 egg
1 cup miniature semisweet chocolate chips
Glaze
1 cup confectioners sugar
3 unsweetened chocolate squares, melted and cooled
2 tbsp unsalted butter
hot water (to thin if needed)
Preheat oven to 350. Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe).
Combine sugar, oil and eggs. Beat for one minute until smooth. Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand). Set batter aside.
For filling, cream sugar with cream cheese. Add vanilla, egg and chocolate chips. Blend until smooth. Ladle half of batter into pan. Spoon filling evenly over this layer. Cover with remaining batter. Bake for 70 minutes or until cake tests done. Top should spring back when touched. Let cake cool at least 30 minutes before removing from pan.
If cake sticks, place on a warm burner to loosen up and help release cake. Cake will firm up as it comes to room temperature.
For glaze, combine all ingredients to form a pourable liquid. Thin with hot water if necessary. Pour over cooled cake.
NOTE: This cake freezes well and keeps for several days covered at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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