| Cuisine: American | Type: Dessert | Serves: 10 |
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Source:
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Coloradoan Newspaper, June 8 1999 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3/4 cup all purpose flour 3/4 cup cocoa powder 1/2 tsp. salt 1/8 tsp. baking powder 1/8 tsp. baking soda 1 and 2/3 cups granulated sugar 3/4 ( 1 1/2 sticks) unsalted butter, melted 5 eggs 1 pound cream cheese, room temp 1 tsp. vanilla |
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Instructions:
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1. Preheat over to 350°F. Lightly butter and flour a 9-inch springform pan. 2. Sift together the flour, cocoa, salt, baking powder and baking soda. Set aside. Combine 1 and 1/3 cups of the sugar and the melted butter in a bowl, and mix thoroughly. Fold in dry ingredients, mixing just long enough to make a smooth batter. Pour the batter into prepared pan, reserving one-half cup for marbling the top. 3. Beat together remaining sugar and the cream cheese with an electric mixer until very smooth and light. Add the vanilla and the remaining egg, and mix until evenly combined. Pour this batter into the center of the brownie batter, keeping it away from the side of the pan. with a teaspoon, carefully spoon remaining brownie batter around the top of the cake. Run a butter knife through the pools of brownie batter to achieve a marbled effect. 4. Bake for 30 to 40 minutes. If the top is browning too quickly, cover the cake loosely with foil. The cake is done when the edges begin to shrink from the sides of the pan. The center should appear set, but still moist. 5. Makes one 9-inch cake, about 10 servings. NOTE: Newspaper notes that recipe is from "An American Bounty" (Rizzoli, 1995) |
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Related recipes:
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None |
2001-03-10