Chocolate Cake with Cheesecake Swirls and Cream Cheese Frosting
This was Michael's birthday cake this year and a lot of people have asked me for the recipe so here goes...INGREDIENTS:
Chocolate Cake -
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Cocoa powder
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs beaten
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water (Start the water as soon as you've prepared the pans)
Prepare your pans with oil and flour or parchment paper (I found parchment works best for this recipe because the cheesecake swirls are delicate when first out of the oven).
1. Heat oven to 350°F.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Cheesecake Swirls INGREDIENTS:
8 oz. cream cheese (room temp.)
1 egg, beaten
1/3 c. white sugar
Dash of salt
1 c. chocolate chips
Combine above ingredients except chips beating on med speed for 2 minutes until well combined. Stir in chocolate chips and set aside.
Pour cake batter into prepared pans, distributing evenly.
Drop cheesecake mix by heaping spoonfuls into cake batter, gently swirl with a butter knife.
Bake at 350 degrees for 35 to 45 minutes until toothpick inserted into center comes out clean. Let cool 10 minutes then remove from pans to a wire rack until completely cool and ready for frosting.
Cream Cheese Frosting INGREDIENTS:
2pkgs. (16oz) Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted
Beat together all ingredients on med until combined. Frost cooled cake and refrigerate for 1 hour to set cheesecake and frosting.
You can also combine the plain chocolate cake recipe with delicious Coconut Pecan Frosting.
1 C Evaporated Milk
1 C White Sugar
1/2 C (1 stick) butter cut up into small pieces
3 egg yolks beaten
1 and 1/2 C flaked coconut
1 C chopped pecans
Heat milk, sugar and butter over med-high heat until it boils. Boil while stirring exactly 2 minutes.
Remove from heat, use hot milk mix to temp egg yolks - then combine egg yolks with milk mix in pan. Return to heat - bring to a boil and boil exactly 2 minutes.
Turn off stove. Remove from heat. Add vanilla. Strain mix through a fine sieve into a medium bowl. Add coconut and pecans. Stir. Refrigerate at least 1 hour until mixture thickens. Frost and ENJOY!