Mrs. Fields Chocolate Macadamia Cream Satin

"This is a recipe from the "Mrs. Fields Cookie Book", though its not a cookie recipe. It's sort of a mash-up between chocolate cake and white chocolate cheesecake. It takes some time to get it finished, but oh, is it ever so worth it!"
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Ready In:
1hr 15mins
1 cake




  • To make the Cake: Preheat oven to 350oF.
  • Grease and flour an 8- or 9- inchspringform pan.
  • In a medium bowl, combine flour, baking soda and salt.
  • Mix well with a wire whisk and set aside.
  • In large bowl combine sugars with an electric mixer on medium speed.
  • Add butter and beat to form a grainy paste.
  • In small bowl combine cocoa powder and boiling water, and stir until smooth.
  • Add cocoa mixture, eggs and vanilla to butter and sugar;
  • blend well to form a smooth batter.
  • Alternately add the flour mixture and the buttermilk to the batter.
  • Blend at low speed just until combined.
  • Pour into prepared pan.
  • Bake 25-35 minutes or until a knife inserted into the middle of the cake comes out clean.
  • Leaving the cake in the pan, cool to room temperature, then refrigerate to make slicing easier.
  • To prepare the filling: In medium bowl with an electric mixer and clean.
  • beaters, beat the sugar and cream cheese until well blended.
  • Add egg and beat until light and fluffy.
  • Next melt white chocolate in a double boiler.
  • While chocolate is melting,in a small metal bowl sprinkle gelatin over the cold water.
  • Let gelatin.bloom for 5 minutes, then dissolve it over a double boiler until clear and smooth.
  • Gradually add dissolved gelatin to the cream cheese-sugar mixture, beating.
  • continuously at medium speed until smooth. (If you beat it too fast, the.
  • gelatin will stick to the sides of the bowl.)
  • Add whipped cream to the mixture and blend until smooth.
  • With a rubber spatula, fold the white chocolate and vanilla into the cake batter thoroughly.
  • To assemble cake and filling: Remove sides of springform pan. Cut cake into 2 layers and set the top layer aside.
  • Replace sides of the springform pan,leaving bottom layer of cake in pan. Pour filling over bottom cake layer.
  • Carefully place the other cake layer on top of the filling.
  • Refrigerate for several hours. When filling is firm, remove sides of pan and place the cake on a platter. Coat the sides of the cake with Macadamia nuts. Dust the top if desired, add rosettes of whipped cream, chocolate shavings and more Macadamia nuts. Refrigerate until ready to serve.

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