Sunday, March 23, 2008

Double-Chocolate Cream Cheese Cake

From Aunt Rosemary Robertson – and all of us thank you!

3 cups flour
2 cups sugar
½ cup cocoa
2 teaspoons soda
½ teaspoon salt
2 cups hot water
⅔ cup oil
2 tablespoons vinegar
2 teaspoons vanilla
2 eggs

⅓ cup sugar
6 ounces cream cheese
½ teaspoon vanilla
1 egg
1 cup chocolate chips
1 cup finely chopped nuts
¼ cup sugar

Heat oven to 350°. Grease 9x13 pan. Lightly spoon flour into measuring cup and level off. In large bowl, blend all cake ingredients until moistened. Beat 1 minute at medium speed (batter will be thin). Pour into prepared pan. In small bowl, cream sugar, cream cheese, vanilla and egg until fluffy. Fold in chocolate chips and nuts. Spoon teaspoonfuls of filling evenly over batter. Sprinkle with ¼ cup sugar. Bake at 350° for 45-60 minutes. Use toothpick test. Cool completely. Store in refrigerator. Freezes well.

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