| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Margarine |
| 3/4 | c | Water |
| 2 | Squares (1 oz. each) unsweetened chocolate | |
| 2 | c | Flour |
| 2 | c | Sugar |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | Eggs, beaten | |
| 1/2 | c | Sour cream |
| 1 | pk | (8 oz.) cream cheese, softened |
| 1/3 | c | Sugar |
| 1 | Egg | |
| 1 | pk | (6 oz.) mini chocolate chips (optional) |
INSTRUCTIONS
CAKE FILLING In a medium saucepan, combine margarine, water and chocolate. Bring to a boil, then remove from heat. In a large bowl, mix flour, sugar, baking soda and salt. Pour in margarine mixture and stir to combine. Add beaten eggs and sour cream; mix well. Pour into a greased and floured 10 x 15" jelly roll pan. Filling: In a smaller mixing bowl, beat together cream cheese, sugar and egg until smooth. Gently drizzle this mixture over chocolate batter. With a spoon or blunt knife, carefully spread around. If using chocolate chips, sprinkle them over the top of the entire cake. Bake at 375 degrees F for about 30 minutes (best if not over baked. If ever you need a cake fast, this is it - I once made 2 of these in about an hour and 10 minutes flat - and didn't even break much of a sweat (we won't talk about the speed limit, however, when getting them to the school). Posted to EAT-L Digest 9 November 96 Date: Sun, 10 Nov 1996 16:48:43 -0800 From: Dot & Tim McChesney <jrjet@WHIDBEY.NET>
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