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Double Chocolate Cream Cheese Cake

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Ingredients
  All purpose flour/Unbleached flour 3 Cup (48 tbs) (Pillsbury's Best®)
  Sugar 2 Cup (32 tbs)
  Cocoa 1⁄2 Cup (8 tbs)
  Soda 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Hot coffee 2 Cup (32 tbs)
  Oil 2⁄3 Cup (10.67 tbs)
  Vinegar 2 Tablespoon
  Vanilla 2 Teaspoon
  Eggs 2
  Sugar 1⁄2 Cup (8 tbs)
  Cream cheese 8 Ounce, softened (Philadelphia Brand)
  Vanilla 1⁄2 Teaspoon
  Egg 1
  Semi sweet chocolate chips 6 Ounce
  Finely chopped nuts 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
Directions

Heat oven to 350°F.
Grease and flour bottom only of 13x9-inch pan.
Lightly spoon flour into measuring cup; level off.
In large bowl, blend all cake ingredients at low speed until moistened; beat 1 minute at medium speed (batter will be thin).
Pour into prepared pan.
In small bowl, cream 1/3 cup sugar, cream cheese, 1/2 teaspoon vanilla and 1 egg until fluffy; fold in chocolate chips and nuts.
Spoon teaspoonfuls of filling evenly over batter; sprinkle with 1/4 cup sugar.
Bake at 350°F. for 45 to 60 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Store in refrigerator.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
12

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