Friday, August 27, 2010

Cream Cheese Pound Cake

3 cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

8 ounces cream cheese, softened

1 cup unsalted butter, softened

2 ¼ cup granulated sugar

6 large eggs

2 teaspoons vanilla extract

3 bars (1.5 ounce) Godiva Dark Chocolate, melted and cooled

Preheat over to 325 degrees. Grease and lightly flour a 12 cup Bundt cake pan.
Sift together flour, baking powder, and salt in medium bowl. Set aside.
Beat cream cheese and butter in large mixing bowl, using an electric mixer on medium to high speed until blended.

Gradually add the sugar, beating on medium speed 15 minutes or till light and fluffy. Add eggs one at a time beating on low to medium speed for one minute after each addition. Add vanilla extract. Gradually add flour mixture beating on low speed until just combined.

Spread half of the batter in prepared pan. Pour melted chocolate on top and pull knife through batter to marble it. Top with remaining batter.

Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for 15 minutes.

Invert on wire rack and cool completely.

While cake is cooling make the Chocolate Glaze….recipe seen below:

Chocolate Glaze for Cream Cheese Pound Cake

1/3 cup heavy cream

1 Tablespoon light corn syrup

½ Tablespoon unsalted butter

3 bars (1.5 ounce) Godiva Chocolate bar, coarsely chopped

Heat cream, corn syrup, and butter in small saucepan over medium heat to a gentle boil. Remove from heat. Add chocolate and stir gently until smooth. Cool the glaze until it starts to thicken slightly, stirring gently.
Place cake on serving plate. Drizzle with chocolate glaze.

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