Thursday, February 4, 2010

Paula Deen's Chocolate Cream Cheese Pound Cake

So I thought I lost this recipe!!!  But nope, I found it again!  I don't remember the original site I found it on, mostly b/c I made this forever and a day ago, but I do remember everything about it and of course, I still have the recipe handwritten down, so I get to post it for you all! 
My blogger is acting funny right now, so this post is gonna be all over the place!  I just know it!  Sorry...

 1 cup butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon pure vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup cocoa


Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.

Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla. 

In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.  

Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.

Let cool, remove from the pan onto your serving dish.
(read below the pictures, there's more!)

Okay, so I told you blogger is messing with me.  Silly pictures won't move out of my way!!!

Anyways, I have a couple of things about this cake. One, it is HARDCORE dense.  It isn't fudgy chocolatey.  It's just chocolatey.  You can definitely "taste" the cream cheese and in all honesty, I wasn't all that keen on that part of it, but it wasn't bad.  I write "taste" b/c it wasn't so much that it tasted like cream cheese, it was more so that I can taste the texture of cream cheese mixed in with the cake.  If that makes any sense at all. 

If you're looking for a really chocolatey cake, this def isn't it.  If you're looking for a hint of chocolate, this is def it.  
The night I made it both my mother and I had a piece.  The bottom of the cake, which is actually the top while it's baking was really crusty.  My mom loved that; I hated it.  I would recommend if you don't like crusty bottoms/tops, cover the top with foil while it bakes.  Then it won't get hard and crusty. 
Also, the cake was lighter the first night while it was still warm.  But it was still thick.  No solid dense like the next day, but thick.  You could def tell this was a pound cake, not a devil's food cake. 

Overall, I liked the cake, but it's not going to be one I ever make again.  I will, however, be putting foil over bundt pans anytime I make a pound cake in one again.  Just in case.  I'd rather have a guaranteed soft cake than a possibly crusty one.