CHOCOLATE CREAM CHEESE POUND CAKE
This is a recipe from Paula Deen that appeared on bakeorbreak.com when I was searching for a chocolate cake. I loved the idea of a chocolate cake with cream cheese in the batter! I substituted half the butter with vegetable oil just because I was running out of butter but it still turned out very rich. My 2 and 4 yr old boys were fighting over the crumbs it was so good!
Provided by spicytunaroll
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
- Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
- 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.
- Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.
CHOCOLATE CREAM CHEESE CAKE
Make and share this Chocolate Cream Cheese Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 F.
- Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe).
- Combine sugar, oil and eggs.
- Beat for one minute until smooth.
- Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand).
- Set batter aside.
- For filling, cream sugar with cream cheese.
- Add vanilla, egg and chocolate chips.
- Blend until smooth.
- Ladle half of batter into pan.
- Spoon filling evenly over this layer.
- Cover with remaining batter.
- Bake for 70 minutes or until cake tests done.
- Top should spring back when touched.
- Let cake cool at least 30 minutes before removing from pan.
- If cake sticks, place on a warm burner to loosen up and help release cake.
- Cake will firm up as it comes to room temperature.
- For glaze, combine all ingredients to form a pourable liquid.
- Thin with hot water if necessary.
- Pour over cooled cake.
- This cake freezes well and keeps for several days covered at room temperature.
RED VELVET CREAM CHEESE BUNDT CAKE
Red velvet fans will love this brilliant, tender cake filled with a smooth cream cheese swirl. A rich and easy glaze is a picture-perfect finish.
Provided by Food Network Kitchen
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the swirl: Combine the cream cheese, granulated sugar, eggs, sour cream, heavy cream and vanilla in a food processor and puree until smooth; set aside.
- Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray and dust with flour, tapping out the excess. Whisk the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar and 1/4 cup water in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until just combined.
- Spread 3 cups of the batter in the prepared Bundt pan. Pour in the cream cheese swirl mixture, then spoon the remaining cake batter evenly over the top. Bake until the top is cracked and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes in the pan, then carefully invert onto a plate and let cool completely, at least 2 hours.
- Make the glaze: Combine the cream cheese, confectioners' sugar, sour cream, vanilla and salt in a food processor and puree until smooth. Pour and spread on the cooled cake.
CREME-FILLED CHOCOLATE BUNDT CAKE
Everything you remember about the iconic Hostess Cupcake is here, from the chocolatey icing with the white loopy swirl to the fluffy cream filling inside.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.
- Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.
- Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.
- Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.
CHOCOLATE-PHILADELPHIA TUNNEL CAKE
Who says you can't please everyone? We think you can with this Chocolate-PHILADELPHIA Tunnel Cake-and you'll be pleased to see how simple it is to make.
Provided by My Food and Family
Categories Cakes
Time 1h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat 2 pkg. cream cheese, granulated sugar, egg and 1 tsp. vanilla with mixer until blended.
- Prepare cake batter as directed on package. Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Spoon cream cheese mixture into ring around center of cake batter; cover with remaining cake batter.
- Bake 45 min. or until toothpick inserted near center of cake comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan. Cool cake completely.
- Whisk remaining cream cheese and vanilla with powdered sugar and milk until blended; drizzle over cake. Let stand until glaze is firm.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 360 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 21 g, Protein 5 g
CREAM CHEESE COCONUT FILLING (BUNDT CAKE)
I was making an afterthought of a cake last night and decided to one up the usual bundt cake - It is delicious! My poor co-workers - I quit smoking and havn't quit baking since! I amde this with a muffin recipe I found in a magazine - so I am sure that this could be dropped into muffins and baked as well. Oh man I love this baking stuff!
Provided by deelisas
Categories Dessert
Time 1h
Yield 1 cake filling, 12 serving(s)
Number Of Ingredients 4
Steps:
- Cream the cheese.
- Add coconut then mix.
- What I did is drop the chocolate chips into the batter after I poured it into the bundt cake pan.
- drop coconut/cream cheese mixture over the chips in the cake mixture.
- then I dropped the nuts on top of that.
- I used this with Recipe #249654 Dark Chocolate Cake - WOW!
Nutrition Facts : Calories 259.5, Fat 22.9, SaturatedFat 14.7, Cholesterol 17.6, Sodium 60.2, Carbohydrate 12.9, Fiber 2.8, Sugar 9.7, Protein 3.3
CHOCOLATE STOUT CAKE WITH IRISH CREAM FROSTING
Steps:
- For the chocolate stout cake: Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with the room temperature butter, then line it with parchment paper.
- Whisk together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Combine the stout, melted butter, vanilla extract and vinegar in a separate large bowl and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs, 30 to 40 minutes. Transfer to a wire rack and let cool completely.
- For the Irish cream frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until smooth and combined. Add 1 tablespoon of the Irish cream liqueur and mix until smooth and spreadable, 2 to 3 minutes. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.
- Remove the cake from the pan and spread the frosting on top. Use a vegetable peeler to shave the chocolate over the top. Serve.
CREAM CHEESE BUNDT CAKE
A very moist & decadent white bundt cake made with cream cheese. I use buttercream frosting from Recipe #299827 to decorate or you can just use a glaze or dust with powdered sugar if you like. Presents well for Holidays, Brunches, Bridal showers, etc.
Provided by BlondieItaliana
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Spray Bundt pan (10") with Bakers Joy cooking spray.
- In large mixing bowl, beat together butter and sugar. Add the egg yolks one at a time so they are mixed well. Add the vanilla, baking powder and then the flour alternating with the cheese until all combined.
- Separately, beat the egg whites until they are stiff & slowly add to the above mix.
- Bake at 350 degrees for 40 minutes. Remove from pan after 10 minutes.
- Frost (when completely cool) with Buttercream frosting from Recipe #299827.
Nutrition Facts : Calories 206.1, Fat 12.3, SaturatedFat 7.3, Cholesterol 83.6, Sodium 160.7, Carbohydrate 21, Fiber 0.3, Sugar 12.7, Protein 3.4
CHOCOLATE ORANGE CREAM CHEESE POUND CAKE
Make and share this Chocolate Orange Cream Cheese Pound Cake recipe from Food.com.
Provided by Dragonfly AZ
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325. Grease and flour 12 cup Bundt or tube cake pan.
- Place all ingredients in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly.
- Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed.
- Pour into pans and bake for 60-65 minutes, or until tests done.
- Cool in pan for about 25 minutes, then remove from pan and cool completely before drizzling with a glaze made from powdered sugar and orange juice.
Nutrition Facts : Calories 283.5, Fat 18, SaturatedFat 5.4, Cholesterol 68.5, Sodium 322.8, Carbohydrate 28.2, Fiber 0.8, Sugar 16.5, Protein 4.6
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- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan that holds 12 cups of batter.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk or beat it all until the batter is completely combined. Set aside as you prepare the cream cheese filling.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
- Pour about 2/3 of the chocolate batter evenly into the prepared Bundt pan. (Just eyeball it.) Spread all of the cream cheese filling evenly on top. The cream cheese batter is thick, so you’ll have to spoon it on top and do your best to spread it around– avoid it touching the sides of the pan. See photo above for a visual. Pour the remaining chocolate batter evenly on top.
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