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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Once you make this cake and taste it, you will always make it. Yummie, Enjoy! Source: Zipes' Bakery Ingredients:
10 oz. softened cream cheese |
1 stick sweet butter, softened (important |
to use butter only) |
1/2 c. crisco shortening |
2 c. flour |
2 tsp. baking powder |
1/2 tsp. salt |
2 c. sugar, divided |
6 eggs |
1 tsp. vanilla extract |
8 oz. good quality bittersweet chocolate, melted |
and cooled ( bittersweet chocolate is a must |
do not use any other kind) |
Directions:
1. Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan or
2. angel food pan (this is what I use).
3. In a large mixing bowl, combine cream cheese, butter and
4. shortening , beating until light and fluffy.
5. In a small mixing bowl, combine flour, baking powder and salt,
6. whisking to blend.
7. Add the flour mixture to the creamed mixture and mix until well
8. blended. Gradually add 1 cup sugar and the eggs, one at a time,
9. beating well after each addition.( This step is very important) add
10. the vanilla extract and remaining 1 cup sugar and continue
11. beating, scraping down the sides of the bowl once or twice, until
12. the batter is smooth.
13. Pour half of the mixture into the prepared pan. Top with half of the
14. melted chocolate and swirl a knife through the batter to marble it.
15. Top with remaining batter.
16. Bake 60 to 65 minutes, depending on your oven or until wooden
17. pick inserted in center comes out clean.
18. Remove from oven and cool on a wire rack for 15 minutes. Invert
19. the cake onto a platter and cool completely.
20. When cake is cooled, drizzle with remaining melted chocolate
21. allowing some to drip down the sides.
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