1 cup butter, softened
8 ounces cream cheese, softened
2 1/4 cups sugar
6 eggs
1 tsp. vanilla
2 1/4 cups cake flour
In a large mixing bowl, cream the butter, cheese, and sugar for 3 minutes on high speed. Add vanilla then one egg at a time mixing well after each egg. Add flour and mix well. Pour batter into a greased 13 x 18 inch pan. Bake at 325° for 25 minutes or until a toothpick comes out clean. Frost immediately with glaze.
Chocolate Glaze:
1 cup white sugar
1/3 cup evaporated milk
1/2 cup butter
1/2 cup semisweet chocolate chips
In a medium sauce pan combine sugar and milk and bring to a boil over medium heat. Boil for 3 minutes. Do not stir! After three minutes add chocolate and butter and stir until blended. Pour and spread over cake. Place in freezer for 45 minutes.
We went to a neighborhood dinner last weekend and this was my dessert offering. I had a little taste before we left and seriously considered hiding, and keeping these for myself & taking a box of Twinkies instead...but that wouldn't be very nice of me (my hips wouldn't have appreciated that, either)
This is my new, favorite cake. Really and truly. It tastes like pound cake (which has never offended me), with a touch of chocolate on the top (chocolate doesn't offend me, either.) I actually preferred them cold, straight out of the fridge, but it really didn't matter because they were fabulous no matter what.
The recipe comes from Taste of Home magazine & Big Red Kitchen.
6 comments:
Okay, I could eat three pieces right now...I'm heading off to the kitchen now to find a cheap substitute.
ok it is 6:15 a.m. and I am suffering from heartburn, but I could still eat quite a few pieces of that cake!! It is sooooo good!!
Will you make me a birthday cake when I turn 30 this year? I seriously think this is my alltime favorite cake. um, does it sound like I'm pregnant or something and I really really like food?
I can't wait. This sounds SO good!!!
What a great idea. I can't wait to try.
If that cake tastes as ridiculously good as it looks I am going to have to make it asap!
Is there a difference between the sugar for the cake and the "white sugar" listed for the glaze? or are they both regular sugar?
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