RICH CHOCOLATE SPONGE CAKE
Brown sugar and cream cheese give this chocolate cake an unusual
richness
and flavor.
45 minutes prep + cooling, 45 to 50 min. baking.
Makes 8 servings:
4 tablespoons unsweetened cocoa powder
2/3 cup milk
2 pks (3 oz each cream cheese, softened
1/3 cup (2/3 stick) butter, softened
1 and 1/4 cups firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 and 1/4 cups all purpose flour
2 teaspoons baking powder
Garnish:
Confectioners' Sugar
1. Preheat oven to 350 degrees F.
2. In a saucepan, mix together cocoa powder and milk over low heat,
stirring occasionally, until mixture is smooth and bubbles appear
around
edges of pan.
Cool completely.
3. Beat together cream cheese and butter at medium speed until
blended and
smooth. At high speed, beat in brown sugar until light and fluffy. Add
eggs, 1 at a time, beating well after each addition. Stir in vanilla.
4. Mix together flour and baking powder. At low speed, alternately
beat
flour mixture and coca mixture into cream cheese mixture. Spoon
batter into
prepared pan: smooth top.
5. Bake cake until a toothpick inserted in the center comes out
clean, 45
to 50 minutes.
6. transfer pan to a wire rack to cool for 10 minutes. Turn cake out
ont
rack to cool completely. Dust with confectioners' sugar.
Baking Tips:
This cake can also be baked in a 6-cup fluted tube pan or a 9 inch
round
baking pan.
Bake for 40 to 45 minutes.
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