How To make Double Chocolate Cream Cheese Cake
KIM ROMERO KKPX21B:
3 c Pillsbury All-purpose flour
2 c Sugar
1/2 c Unsweetened cocoa
2 ts Baking soda
1/2 ts Salt
2 c Hot coffee
2/3 c Oil
2 tb Vinegar
2 ts Vanilla
2 Eggs
FILLING:
1/3 c Sugar
8 oz Cream cheese, softened
1/2 ts Vanilla
1 Egg
1 c Semi-sweet chocolate chips
1 c Nuts, finely chopped
1/4 c Sugar
Heat oven to 350~F. Grease and flour bottom only of 13x9-inch pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 1 minute at medium speed (batter will be thin). Pour batter into prepared pan. In small bowl, beat 1/3 cup sugar, cream cheese, 1/2 ts.vanilla and 1 egg until fluffy; stir in chocolate chips and nuts. Evenly spoon filling over batter; sprinkle with 1/4 cup sugar. Bake for 45-60 minutes or until toothpick inserted in center comes out clean. Cool completely. Store in refrigerator. Source: Pillsbury More Lovin' From The Oven Cookbook -----
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Ingredients:
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0:00 - Intro
0:37 - Chocolate cake batter
2:46 - Cream cheese filling
3:14 - Assemble the cake batter with the filling
4:34 - Baking time
4:49 - Invert onto a plate
4:57 - Chocolate ganache
5:33 - Enjoying the results
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1/2 cup (113g) butter, room temperature
1/2 cup (110g) vegetable oil
1 1/2 cup (300g) sugar
3 eggs
1 tsp (5g) vanilla extract
1 cup (240g) buttermilk
2 1/4 cups (280g) all-purpose flour
3/4 cup (90g) cocoa powder
3 tsp (12g) baking powder
1 tsp (5g) salt
Cream Cheese Filling
12 oz (350g) cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 egg
1 tsp (5g) vanilla extract
Chocolate Ganache
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream
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