Double Chocolate Cream Cheese Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| ½ | cup |
cocoa powder
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
coffee
hot |
|
| ⅔ | cup |
vegetable oil
|
|
| 2 | tablespoons |
vinegar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | large |
eggs
|
|
|
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 118 | ml |
cocoa powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
coffee
hot |
|
| 158 | ml |
vegetable oil
|
|
| 3E+1 | ml |
vinegar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 0 |
|
* |
Directions
Heat oven to 350℉ (180℃).
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 ⅓ cup sugar, cream cheese, ½ ts. vanilla and 1 egg until fluffy; stir in chocolate chips and nuts.
Evenly spoon filling over batter; sprinkle with ¼ cup sugar.
Bake for 45 to 60 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Store in refrigerator.
