Chocolate-Cream Cheese Pound Cake
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain butter recipe fudge cake mix
1 package (8 ounces) cream cheese, at room temperature
1/2 cup water
1/2 cup vegetable oil
1/4 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 325°F.
Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with
flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, cream cheese, water, oil, sugar, eggs, and
vanilla in a large mixing bowl. Blend with an electric mixer on low
speed for 1 minute. Stop the machine and scrape down the sides of the
bowl with a rubber spatula. Increase the mixer speed to medium and beat
2 minutes more, scraping the sides down again if needed. The batter
should look well combined. Pour the batter into the prepared pan,
smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your
finger and just starts to pull away from the sides of the pan, 58 to 62
minutes. Remove the pan from the oven and place it on a wire rack to
cool for 20 minutes. Run a long, sharp knife around the edge of the cake
and invert it onto one rack, then invert it onto a second rack so that
the cake cools large side up for 20 minutes more.
4. Slide the cake onto a serving platter. Slice and serve.
You Can store this cake, wrapped in aluminum foil, plastic wrap or in a
cake saver at room temperature, for up to 1 week. You can freeze it,
wrapped in foil, for up to 6 months. Thaw the cake overnight in the
refrigerator before serving.
Note:
The reason for a lower oven temperature on this cake is because this
cake is baked in a tube pan and needs to be cooked slowly to cook all
the way through.
Plus, when you cook a cake this big at 350°F it will darken and get
crusty on the top and sides. You must use room temperature, or soft,
cream cheese in this batter or it will lump up. To quickly turn cold
cream cheese into soft, unwrap it and place it on a microwave-safe plate
in the microwave on high for 30 seconds.
If you are working in a cold kitchen, you may want to warm your water so
that the soft cream cheese doesn't lump up when it hits the cold water
and eggs.
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