8 ounces cream cheese, softened
2 1/4 cups sugar
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.
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.