Nutritional Info

Nutrition Facts

Serving Size 1 (162g)

Calories 449
Calories from Fat 360 (80%)
Amount Per Serving %DIV
Total Fat 39.9g 61%
Saturated Fat 12.3g 62%
Monounsaturated Fat 24.9g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 7.7mg 3%
Sodium 561.1mg 24%
Potassium 60.5mg 1%
Total Carbohydrate 13.7g 5%
Dietary Fiber 1.7g 7%
Sugars 5.1g
Protein 4.4g 9%

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Recipe Description
My two favorite ch's, cheese and chocolate, combine in this light, tender cake in which the smooth, soft frosting is made with part of the batter. Decorate the cake with grated chocolate for an added touch.
Prep time
40 min
Cook time
1 hr
Ready In
1 hr 40 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  baking powder
1 Teaspoon(t)  baking soda
1 Teaspoon(t)  salt
6 Ounce(oz)  cream cheese, at room temperature
12 Tablespoon(T)  unsalted butter, at room temperature
1 Teaspoon(t)  pure vanilla extract
6 1/2 Cup(c)  confectioners' sugar, sifted
1/2 Cup(c)  whole milk, at room temperature
4 Ounce(oz)  unsweetened chocolate, melted and cooled
3   large eggs, at room temperature
1/2 Cup(c)  whole milk, at room temperature
2 1/4 Cup(c)  all purpose flour, plus extra for dusting the pan


Preheat the oven to 350° F. Grease the bottom and sides of two 9 inch round cake pans or one 13 by 9 inch baking pan. If using two pans, line them with parchment paper and grease again. Dust the pans with flour, and tap out the excess. Sift the flour, baking powder, baking soda and salt together into a bowl, and set it aside. Cream the cream cheese, 8 tablespoons of the butter and the vanilla with an electric mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar in three additions, alternating with the 1/3 cup milk in two additions, beginning and ending with the sugar. Beat in the melted chocolate. Measure out 2 cups of the mixture (for the frosting), cover with plastic wrap, and refrigerate. Beat the remaining 4 tablespoons butter into the remaining batter on medium speed until incorporated, about 30 seconds. Beat in the eggs, one at a time, beating well and scraping the bowl after each addition. Reduce the speed to low and add the flour mixture in three additions, alternating with the 1 1/4 cups milk in two additions, beginning and ending with the flour. Scrape the batter into the prepared cake pan(s). Bake on the center oven rack until a cake tester inserted in the center comes out clean, about 30 minutes for the 9 inch round pans, 45 to 60 minutes for the 13 by 9 inch pan. If you used the 9 inch cake pans, allow the layers to cool in the pans set on a wire rack for 10 minutes. Then unmold the layers and let them cool completely on the rack. If you used a 13 by 9 inch pan, let the cake cool completely in the pan set on a wire rack. Remove the reserved frosting from the refrigerator 15 to 20 minutes before frosting the cake. If you used two round cake pans, place a sheet of waxed paper under the wire rack. Spread some of the frosting over the top of one layer. Top it with the second layer, and cover the top and sides with frosting. Cut the cake into slices, and serve. If you used the 13 by 9 inch pan, simply spread the frosting over the top. Cut the cake into squares, and serve.

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