Several weeks ago I received a message from one of my readers. She asked if I could bake anything. Wow, that was a loaded question. How do I answer without sounding conceited or short changing yourself. My answer was, I can bake alot of different things. She sent me the recipe, I checked it out and I had some questions about the recipe and her interest in it. After several more emails I decided to make it. Once I really got into the recipe I had my doubts about how well it would turn out. And in all honesty I didn’t want to disappoint my reader. Also, I kept wondering why she wanted me to make it. It isn’t a complicated recipe, nor expensive or time consuming, but I did feel like I had to nail it. But how would she know what it tasted like? Naturally I’d take a picture and describe it as best I could. Here goes.
This was a chocoholics dream. It received high marks from my family and neighbors and I was pleasantly surprised. It’s a chocolate cake marbled with a buttercream/cheese cream filling and topped with a thick fudgy frosting. The cake has a deep chocolate flavor but not too intense. The texture was astoundingly light and like a cross between cake and a brownie. What I like most about the butter cream/cheesecake flavor was that it was the perfect amount and more like an accent to the chocolate, not at all overpowering or over cheese cakey. Don’t you like the way I make up words? This chocolate dream is finished with a layer of rich chocolate frosting. I love to cozy up to a big luscious piece of chocolate cake, however for Jenny’s cake, a little dab will do ya. Enjoy and thank you Jenny Wilson for the recipe.
8 oz Cream cheese — softened
¼ Cup Sugar
3 TBS Milk
2 TBS Butter — softened
1 TBS Cornstarch
1 tsp Vanilla extract
4 oz Unsweetened chocolate square
½ Cup Butter — softened
2 Cups Sugar
2 Cup All-purpose flour
1 tsp Baking powder
½ tsp Baking soda
1 1/3 Cup Milk
1 ½ tsp Vanilla extract
2 oz Unsweetened chocolate square
¼ Cup Butter
3 3/4 c Powdered sugar — sifted
½ c Milk
1 ½ tsp Vanilla extract
Butter cream: Combine cream cheese, egg, and sugar in a medium mixing
bowl; beat on HI until smooth. Gradually add 2 TBS of milk, the butter, cornstarch,
and vanilla extract. Add another TBS of milk if needed to for smoother consistency. Set aside.
Cake: Melt chocolate in top of double boiler and let cool. Cream butter and gradually add 2 cups of sugar until light and fluffy. Add eggs one at a time, beating after each addition. Combine flour, baking powder, soda, and salt. Add to creamed mixture, alternating with the milk, beginning and ending with flour mixture. Stir well after each addition. Next, stir in melted chocolate and vanilla. Spread half of the chocolate batter into a greased and floured 13×9″ pan. Spoon reserved butter cream mixture over the chocolate batter. Top with remaining chocolate batter. Bake at 350° until a wooden pick inserted in the center comes out clean. Let cool completely in pan on a wire rack.
Frosting: Combine chocolate and butter in top of a double boiler. Bring water to a boil, Reduce heat to low and cook and stir until chocolate and butter has melted. Remove from heat. And let cool. Add confectioner’s sugar and half of the milk, beating at medium speed. Add the vanilla and additional milk if needed to bring to spreading consistency. Spread on cooled cake.