By Chef #329119 on November 10, 2008
Photo by rmj803
Photo by rmj803
"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!"
Serving Size: 1 (144 g)
Servings Per Recipe: 12
"This is a truly amazing cake! I already have requests to make another one and I just made it for the first time a few days ago!"
"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!"
"The cake is easy to make, light, moist and has great favor. I had to bake for 1 hour and 30 minutes. This is my first chocolate pound cake, and I love it. I did make a few changes to make sure the cake was not too dense and dry. I added all 6 eggs at one time. After I measured...I sifted the cake flour, baking powder and cocoa together. I was careful not to over mix when adding the flour mixture. I am testing cakes for the holidays...I will be making this one."
"Got one of these in the oven as I write. This will be the second one I have made, hubby loves it."