CHOCOLATE CREAM CHEESE POUND CAKE
Maybe I should call this the "Chocolate Mailbox Masterpiece." When my friend Kathy Sellers was testing
recipes for me, she would drive by early in the morning and place slices of the ones that she gave thumbs-up
to in my mailbox. What a treat it was to hurry down to the mailbox those July mornings to see if a sample had
arrived. Oh yes, I know it's against the law to place anything but mail in the box, but I am sure that if the
mail carrier had come earlier than his usual time, he might have forgiven the plate of warm, moist, cream-cheese-laden
chocolate pound cake. Or more likely, he might have helped himself to a slice and rescheduled his route for the
future! Should I add that this cake is best served warm, or at summer-morning mailbox temperature?
Preparation time: 8 minutes
Baking time: 58 to 62 minutes
| (CLICK TO BUY)
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) fudge cake mix
1 package (8 ounces) cream cheese, at room temperature
1/2 cup water
1/2 cup vegetable oil
1/4 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
*FreshDirect Note: When fudge cake is out of stock,
we will substitute a devil's food cake mix in this recipe.
||Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 10-inch tube pan with
vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.|
||Place the cake mix, cream cheese, water, oil, sugar, eggs, and vanilla in a large mixing bowl. Blend with an
electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should
look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.|
||Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from
the sides of the pan, 58 to 62 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it onto another rack so that
it is large side up. Allow to cool for 20 minutes more.|
||Slide the cake onto a serving platter. Slice and serve.|
|Store this cake, wrapped in aluminum foil or plastic wrap, or in a cake saver,
at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months.
Thaw the cake overnight in the refrigerator before serving.|
Excerpted from CHOCOLATE FROM THE CAKE MIX DOCTOR copyright © 2001 Anne Byrn.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
Wine content © Union Square Wines & Spirits. Wine and liquor sold by Union Square Wines & Spirits. Food and beer sold by FreshDirect.