Cream Cheese Chocolate Cake

Cream cheese was on sale at the supermarkets recently, so I stocked up on a few boxes. Sometimes I shudder at the rate at which my children consume dairy products. The amount of fresh milk, yogurt, butter and cheeses they go through in a week is mind-boggling. Often times, I would catch my daughter (she, in particular, adores her cheeses) reaching for the Pecorino, and chomping down hunks of it at the fridge door. Back when I was little, I only knew "cheese" as Laughing Cow and Kraft. She, on the other hand, knows her Brie from her Gorgonzola. Lucky kids today, don't you think?

Ah, I digress.

This Cream Cheese Chocolate Cake is very different from all the other chocolate cakes I have ever baked. The crumbs were very tight and compact ... almost like spongefoam. Taste-wise, it was passable. I wouldn't say it was bad, but considering the recent competition from that scrummy Cream Cheese Pound Cake and that divine Flourless Chocolate & Almond Cake, this one doesn't stand a chance.

In all honesty, if I had cream cheese on my hands, I wouldn't make this again. It would be a 3-cornered fight among Japanese cheesecake, Cream Cheese Pound Cake and mashed potatoes. Which one gets your vote? ;)


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Still for what it's worth, here's the recipe for those who want to give it a shot. I did see some good reviews on the Internet ... but then, maybe they haven't met The One yet.

Recipe
(from Paula Deen and seen at Food.com)
Serves 12

- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 3 cups sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups cake flour
- 1 teaspoon baking powder
- 3/4 cup cocoa

1. Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt* pan.
* Obviously, I made cupcakes.

2. Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.

3. In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.

4. Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.
* If you are making cupcakes, they are done in about 25 minutes, so please keep an eye on the oven.