| 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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