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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 25 |
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from A Treasury of Jewish Holiday Baking by Marcy Goldman. Looks good to me. I'm submitting it so I remember to make it some time. Let me know what you think. The idea here is that a luscious tunnel of cream cheese and chocolate chips is surrounded by a yummy chocolate cake. The original version of this recipe was a Pillsbury Bake-off winner. To make it dairy free, use soymilk and soy cream cheese. This cake freezes well if wrapped well, and keeps for several days, covered, at room temperature. Ingredients:
1 cup sugar |
1 cup brown sugar |
1 cup oil |
2 eggs, lightly beaten |
2 teaspoons vanilla |
2 teaspoons baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup cocoa powder, sifted (i never sift) |
3 cups flour |
1 cup buttermilk |
1 cup warm brewed coffee |
1/4 cup sugar |
8 ounces cream cheese, softened |
1 teaspoon vanilla |
1 egg |
1 cup miniature chocolate chip |
1 cup powdered sugar |
3 unsweetened chocolate squares, melted and cooled |
2 tablespoons unsalted butter |
hot water, to thin if needed |
Directions:
1. Preheat oven to 350F Generously grease/spray a 10 Bundt or tube pan.
2. TO MAKE THE CAKE: In a large mixing bowl, combine the sugars, oil and eggs and beat for 1 minute until smooth. Add the remaining cake ingredients and beat on medium for 2 to 3 minutes. Set aside.
3. TO MAKE THE FILLING, in another bowl, cream the sugar with the cream cheese, then add everything else and blend till smooth.
4. TO ASSEMBLE: Ladle half the batter into the pan. Spoon filling evenly over this layer. Cover with remaining batter.
5. Bake for 70 minutes, or until the top springs back when touched.
6. Let cake cool for at least 30 minutes before removing it from the pan. If it sticks, place it on a warm burner to loosen it up and help release it. The cake firms up as it cools.
7. TO MAKE THE GLAZE: In a bowl comine all the ingredients to form a pourable glaze, thinning with water if needed. Pour over the cooled cake.
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