—For topping—
8 oz Soft whipped cream cheese;
-at room temperature
3 oz Bittersweet or semisweet
-chocolate; melted
1 Egg
1 Box powdered sugar;
-(1-pound) sifted
—For cake—
1 1/2 c All-purpose flour
1 c Granulated sugar
1/4 c Unsweetened cocoa powder
1/2 ts Salt
2 ts Baking powder
1/2 c Butter (1 stick); melted
2 Eggs
1/2 c Milk
1 ts Vanilla
Butter a 9-by-13-inch cake pan. Preheat oven to 350 degrees. To prepare
topping: Whip together cream cheese, melted chocolate and egg. When mixture
is smooth, stir in sugar. Set aside. To prepare cake: Mix flour, sugar,
cocoa powder, salt and baking powder in bowl of an electric mixer. In
another bowl, stir together melted butter, eggs, milk and vanilla. Slowly
add the liquid ingredients to dry ingredients; beat for 3 minutes. Pour
batter into prepared pan. Gently spread topping over cake. Bake for 40
minutes or until done. Let cake cool completely, at least 4 hours, before
cutting. The cake will stay moist and delicious for 3 days. Yield: 8 to 10
servings. Food writer Judith Olney developed this recipe for “The Farm
Market Cookbook” (Doubleday).
Yields
8 Servings