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...
Ingredients:
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
Directions:
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.
13 comments:
I think I'm with your Mum - I like a bit of crustiness to go with the rest of the squishiness :)
Looks delicious, but thanks for the detailed description of the results!
Squishiness. That may be a new favorite word... :)
I have never made a cake with cream cheese. This sounds great and it is something I would like to try in the future.
I love this cake :)
This cake looks like it would taste divine! I'm gonna have to try it and soon. Thanks for stopping my my blog.
The cake looks perfect! Gotta love Paula Deen. :)
Hi Niki!
Thanks for the comment on Cookie Madness about the pudding cookies. I came over here to see if you'd posted your recipe since you mentioned it was a little different and didn't have the fake vanilla taste. I'd love to see yours. I used Jell-O brand pudding. Also, the fake vanilla taste didn't bother me in the sugar cookies made with pudding (did you see that one?) but it kind of got to me in the chocolate chip. I may try it with chocolate pudding mix.
Yeah, I like to just about go into a chocolate coma...so probably not for me.. good to know!!
Mommy Gourmet, I agree wholeheartedly!!!!!
I have never tried Melomakarona, but I looove cinnamon! Do you suggest a certain recipe?
I'm going to try this recipe for Christmas, thought it might be more chocolaty. seems it is only a hint of chocolate. so wondering if I add a bit more cocoa, and a bit of baking soda to make it more cake like would that work..?
I actually did end up making this again recently, but increased the cocoa to 1 cup. I also added some melted (and cooled off) chocolate after the eggs. I used 2 squares of baking chocolate.
I actually didn't add any more baking powder when I did it and it was fine. It was still dense, and although I wouldn't go as far as saying it was fudgy, it was certainly more chocolatey.
I also added a cran-rasp sauce over each slice, it was heavenly. I just threw fresh cranberries and raspberries in a small saucepan with a little bit of sugar (I think about 1/4 cup) and the juice of a half of a lemon to keep it fresh and bright and let it cook until it was as thick as I liked it. Just have to keep watch on it to make sure it doesn't burn. :)
Enjoy!!! And Merry Christmans!
Just wanted to thank you for keeping this recipe posted. I've been using it twice a year for years now, and never write it down, I always just come back to your site. I know I'm at the right site when I see the awesome pink background. I make this cake twice a year because my family, especially my husband, really love it. I make it for his birthday and then I also make it for Christmas. Anyway, I've been using it for years and thought I'd let you know. Thanks again!
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