| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Philadelphia | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Sugar |
| 1 | pk | (8-ounce) Philadelphia cream cheese; softened |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 2 | c | All-purpose flour |
| 1 1/2 | c | Sugar |
| 1/2 | c | Unsweetened cocoa |
| 1/2 | c | Butter; softened, (no substitutes) |
| 1 | c | Water |
| 3 | Eggs | |
| 1 1/4 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Vanilla |
| 2 | oz | White chocolate |
| 2 | ts | Shortening |
| 1/4 | c | Nestle's semi-sweet real chocolate chips |
INSTRUCTIONS
FILLING INGREDIENTS CAKE INGREDIENTS GLAZE INGREDIENTS A creamy filling and a white and dark chocolate glaze makes this an especially attractive dessert. Cooking Instructions: Heat oven to 350°. In small mixer bowl combine all filling ingredients. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes); set aside. In large mixer bowl combine all cake ingredients. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth (2 to 3 minutes). Pour 3 cups batter into greased and floured 12-cup Bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely. In 1-quart saucepan melt white chocolate and 1 teaspoon shortening over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated. Yield: 16 servings Posted to brand-name-recipes by Perry Greene <palgreen@hiwaay.net> on Feb 11, 1998
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