In a shocking (ok, well…) reversal of my usual trend of turning pound cakes into muffins, last night I made a recipe for 12 jumbo muffins into one big ol’ cake. Really, jumbo muffins? Do I really need a third size of muffin tin? I vote no, I have no room for that. On the other hand, the aggravation of taking pictures in an ugly beat up metal 9X13″ pan finally got to me (as did a $10 Amazon gift certificate), and I’ve just ordered a Pyrex dish, so this will be one of the last times, hopefully, you see this particular pan…
Looking at this recipe, I was curious what the filling would taste like in the final product. The short answer is: cookie dough. It tastes like there is a ribbon of cookie dough running through this chocolate cake, and this I support!
To make the filling, you just beat sugar and salt with softened cream cheese until smooth. Beat in an egg and the vanilla until well mixed, and then fold in some chocolate chips and set aside.
The cake part is just as easy. Combine all the dried goods in one bowl. Realize that bowl is not going to be big enough to stir in.
Move your dried goods to a bigger bowl to give yourself room, and then combine all the wet ingredients in a bowl. Give the wet ingredients a good stir, and then pour them in with the dry, stirring until the dry goods are just evenly moistened.
Pour half the batter in a greased (I might do greased and floured next time) 9X13″ pan and then spread the filling over the top of the batter.
Pour on the other half of the batter, and then bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. (When I checked at 35, there was still a very liquid shake to the center, but 5 minutes later it was cooked perfectly.) Sprinkle the top with some powdered sugar, and allow to cool a bit before enjoying. This cake retains a good texture for days!
The cake’s got a good, solidly chocolate flavor, and as I said before the filling tastes to me of cookie dough. Two great tastes that taste great together!
Cream-Filled Chocolate Supreme Cake
Adapted from Taste of Home.
- 3 cups all-purpose flour
- 2 cups sugar (don’t worry, you can never have too much)
- 1/2 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups cold water
- 3/4 cup canola oil
- 1 egg
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 1/8 teaspoon salt
- 2 tablespoons beaten egg
- 1/2 teaspoon vanilla extract
- 3/4 cup milk chocolate chips
- powdered sugar
Preheat the oven to 350 degrees. Beat the cream cheese, sugar and salt until smooth. Beat in egg and vanilla. Fold in chips and set aside.
In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened.
Grease and flour a 9X13″ pan. Pour half the batter in the pan, and then spread the filling over the batter in small spoonfuls. Cover with the remaining batter, and bake 35-40 minutes, until a toothpick inserted in the center comes out clean. If you do have a jumbo muffin tin, this makes 12 of those, which should bake for 25-30 minutes and be cooled for 5 minutes in the tin before being removed to a cooling rack.
Sprinkle with powdered sugar.