CHOCOLATE CREAM CHEESE POUND CAKE
My son loves old fashioned pound cake with its crispy top and dense interior, but he said the only thing he could think of that might make it better was if it could be chocolate. So I tweaked my original cream cheese pound cake to satisfy his chocolate desire. We love it and we hope you do too!
Provided by Renae McVay
Categories Other Desserts
Time 2h20m
Number Of Ingredients 9
Steps:
- 1. A stand mixer works best for this recipe for me. Cream together the butter and cream cheese on high until almost white. Gradually add sugar. Gradually add the cocoa. Add the dash of cinnamon. Never stop the mixer if possible. Add the eggs one at a time incorporating each completely before adding the next. Add the vanilla. Add the salt.
- 2. Gradually add the flour one cup at a time incorporating each completely. Turn the mixer on high and mix for at least another minute.
- 3. Pour the cake batter into a well greased and floured tube pan. May use powdered sugar instead of flour if you like. This will add to the crispness of the sides. Place cake in a cold oven and bake at 315 degrees for approximately 2 hours. I usually check the readiness with a knife at 1 hour 45 minutes. Allow to stand in the pan about 20 minutes before turning out. Then allow another 20 minutes before cutting to serve.
- 4. Can place on a beautiful cake plate and surround with frosted grapes or chocolate dipped strawberries. This cake is wonderful alone or served with ice cream or fruit or both! Whipped cream is nice too!
BEST CHOCOLATE-CREAM CHEESE POUND CAKE
This makes a dark, moist, fine-crumbed cake that needs nothing else! It's well worth the time to bloom, or dissolve, the cocoa. It brings out the chocolate flavor more. It does not give a mocha flavor, just makes the chocolate flavor deeper.
Provided by Kassidee Kennedy Cuffey
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
- Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved.
- Stir flour, salt, and baking powder together in a bowl.
- Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition. Add half the flour mixture; mix until incorporated. Stir in the cocoa-milk mixture; add the remaining flour mixture. Blend well. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.
Nutrition Facts : Calories 542 calories, Carbohydrate 67.7 g, Cholesterol 153.2 mg, Fat 28.8 g, Fiber 2.8 g, Protein 7.8 g, SaturatedFat 17.4 g, Sodium 388.9 mg, Sugar 43.6 g
CHOCOLATE-MINT CREAM CHEESE PIE
A friend of mine fixed this for a potluck and I had to have the recipe. Cooking time is chilling time.
Provided by carolinafan
Categories Dessert
Time 6h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Coat a 9-inch pie plate with nonstick spray.
- Crust; Pulse cookies in food processor to make fine crumbs.
- Add butter, process to blend.
- Press on bottom and sides of pie plate.
- Refrigerate to firm.
- Heat chips and 1/2 cup heavy cream just to a simmer.
- Let stand 1 minute.
- Stir until smooth.
- Cool to room temperature.
- Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy.
- Beat remaining cream until soft peaks form.
- Fold 1/2 into cream cheese mixture and 1/2 into chocolate.
- Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate.
- If necessary place pie in freezer 8 to 10 minutes to firm before proceeding.
- Spread with rest of cream cheese mixture; swirl on rest of chocolate.
- Refrigerate at least 6 hours until firm.
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 POUND CAKE
Such a delicious recipe. I personally think the batter itself tastes just like oreo cookies. Can be eaten plain, or i'll even warm up a container of store bought cream cheese frosting and glaze it all over. Also can try dusting it with powdered sugar Serve warm or room temp.
Provided by Trish
Categories Dessert
Time 1h13m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Place a rack in the center of the oven and preheat it to 325°F Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour.
- Place the cake mix, cream cheese, water, oil, sugar,eggs and vanilla in a large mixing bowl.
- Blend on low speed for 1 minute.
- Stop the machine and scrape down the sides.
- Beat 2 minutes more on medium speed.
- The batter should look well-combined.
- Pour in the pan and bake 58 to 62 minutes or until the cake springs back when lightly pressed and is just starting to pull away from the sides.
- Remove cake to wire rack and allow it to cool for 20 minutes.
- Run a long sharp knife around the edge and invert it onto a rack.
- Then invert it onto another rack so the large side is up.
- Makes 16 servings.
Nutrition Facts : Calories 280.1, Fat 18, SaturatedFat 5.4, Cholesterol 68.5, Sodium 326.4, Carbohydrate 27.3, Fiber 0.8, Sugar 15.7, Protein 4.5
CHOCOLATE CHIP CREAM CHEESE POUND CAKE
Make and share this Chocolate Chip Cream Cheese Pound Cake recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 1h45m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In medium bowl, combine flour and salt.
- In large bowl, cream together butter, cream cheese and sugar. Add eggs one at a time.
- Add flour and vanilla. Stir in chocolate chips.
- Spread into prepared pans. Bake 90 minutes or until done.
Nutrition Facts : Calories 4281.1, Fat 230.9, SaturatedFat 136.7, Cholesterol 1049, Sodium 908, Carbohydrate 529.7, Fiber 12.5, Sugar 373.3, Protein 51.7
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
AMANDA'S CHEESE POUND CAKE
My daughter Amanda found this recipe in a old church cookbook, that I have had for years. Its the kind of cake that you want to stick your face in the pan and never come up for air.
Provided by Jeff Hixson
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F.
- Cream butter, cream cheese and sugar together.
- Add eggs one at a time.
- Add vanilla and then flour slowly.
- Pour into a bundt pan or Tube pan.
- Bake for 1 1/2 hours.
- IMPORTANT: Do not try and rush by cooking faster in a hotter oven.
Nutrition Facts : Calories 612.2, Fat 32.2, SaturatedFat 19.1, Cholesterol 174.8, Sodium 300, Carbohydrate 74.8, Fiber 0.8, Sugar 50.8, Protein 7.7
CHOCOLATE-MINT SWIRL CAKE
From Betty's Soul Food Collection... This rich, decadent cake combines two favorite flavors. The minty glaze is-you guessed it-icing on the cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
- In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
- Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
- In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 23 g, TransFat 0 g
MINT CHOCOLATE CREAM CHEESE POUND CAKE
Make and share this Mint Chocolate Cream Cheese Pound Cake recipe from Food.com.
Provided by Dragonfly AZ
Categories Dessert
Time 1h
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 except candy 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.
- Fold in candy pieces.
- Pour into pan and bake for 48-52 minutes, or until tests done.
- Cool in pan for about 25 minutes, then remove from pan and cool completely.
- Sprinkle with powdered sugar and serve.
Nutrition Facts : Calories 277.4, Fat 18, SaturatedFat 5.4, Cholesterol 68.5, Sodium 322.8, Carbohydrate 26.9, Fiber 0.8, Sugar 15.5, Protein 4.5
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