Chocolate Cream Cheese Pound Cake

Chef #329119's Note:

This is a recipe from Paula Deen that appeared on bakeorbreak.com when I was searching for a chocolate cake. I loved the idea of a chocolate cake with cream cheese in the batter! I substituted half the butter with vegetable oil just because I was running out of butter but it still turned out very rich. My 2 and 4 yr old boys were fighting over the crumbs it was so good!

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 12

• 1 cup butter , softened
• 8 ounces cream cheese , softened
• 3 cups sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups cake flour
• 1 teaspoon baking powder
• ¾ cup cocoa

Directions:

1. Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
2. Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
3. In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
4. Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.

Reviews

[SmallTownGirl]

This is an excellent cake. I'm a big fan of pound cakes, especially those made with cream cheese. When making a chocolate cake I look for those recipes which contain at least 1/2 cup of cocoa. With 3/4 cup cocoa in this recipe, the cake is nice and chocolately yet not so much so that it masks the flavor of the cream cheese. It has great texture and unfortunately, it will only last 2 days at my home!