| 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 |
t |
Baking soda |
| 1/2 |
t |
Salt |
| 2 |
|
Eggs, beaten |
| 1/2 |
c |
Sour cream |
| 1 |
|
8 oz. cream cheese |
|
|
softened |
| 1/3 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
|
6 oz. mini chocolate chips |
|
|
optional |
INSTRUCTIONS
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>
A Message from our Provider:
“You’ve achieved nothing until you find God”