Chocolate Cream Filled Cake
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Chocolate Cream Filled Cake
  Chocolate    Creams    Cakes  
Last updated 6/12/2012 1:15:25 AM. Recipe ID 44802. Report a problem with this recipe.
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      Title: Chocolate cream filled cake
 Categories: None
      Yield: 1 Servings
 
MMMMM--------------------FILLING INGREDIENTS-------------------------
    1/4 c  Sugar
      1 pk (8-ounce) Philadelphia cream
           -cheese; softened
      1    Egg
      1 ts Vanilla

MMMMM----------------------CAKE INGREDIENTS---------------------------
      2 c  All-purpose flour
  1 1/2 c  Sugar
    1/2 c  Unsweetened cocoa
    1/2 c  Butter; softened, (no
           -substitutes)
      1 c  Water
      3    Eggs
  1 1/4 ts Baking powder
      1 ts Baking soda
      1 ts Vanilla

MMMMM---------------------GLAZE INGREDIENTS--------------------------
      2 oz White chocolate
      2 ts Shortening
    1/4 c  Nestle's semi-sweet real
           -chocolate chips
 
  A creamy filling and a white and dark chocolate glaze makes this an
  especially attractive dessert.
  
  Cooking Instructions: Heat oven to 350. In small mixer bowl combine
  all filling ingredients. Beat at low speed, scraping bowl often,
  until smooth (2 to 3 minutes); set aside.
  
  In large mixer bowl combine all cake ingredients. Beat at low speed,
  scraping bowl often, until all ingredients are moistened. Beat at high
  speed, scraping bowl often, until smooth (2 to 3 minutes). Pour 3 cups
  batter into greased and floured 12-cup Bundt pan. Spoon filling over
  batter without touching sides of pan; cover with remaining batter.
  
  Bake for 50 to 60 minutes or until toothpick inserted in center comes
  out clean. Cool in pan 30 minutes. Remove from pan; cool completely.
  
  In 1-quart saucepan melt white chocolate and 1 teaspoon shortening
  over low heat, stirring constantly, until melted (1 to 2 minutes).
  Drizzle over cooled cake. Let stand until firm. Repeat with remaining
  shortening and chocolate chips. Store refrigerated.
  
  Yield: 16 servings
  




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Recipe ID 44802 (Apr 03, 2005)

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