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Ingredientes
- 8 ounce Soft whipped cream cheese, at room temperature
- 3 ounce Bittersweet or possibly semisweet chocolate, melted
- 1 x Egg
- 1 box powdered sugar, (1-lb.) sifted
- 1 1/2 c. All-purpose flour
- 1 c. Granulated sugar
- 1/4 c. Unsweetened cocoa pwdr
- 1/2 tsp Salt
- 2 tsp Baking pwdr
- 1/2 c. Butter (1 stick), melted
- 2 x Large eggs
- 1/2 c. Lowfat milk
- 1 tsp Vanilla
Direcciones
- Butter a 9-by-13-inch cake pan. Preheat oven to 350 degrees. To prepare topping: Whip together cream cheese, melted chocolate and egg. When mix is smooth, stir in sugar. Set aside. To prepare cake: Mix flour, sugar, cocoa pwdr, salt and baking pwdr in bowl of an electric mixer. In another bowl, stir together melted butter, Large eggs, lowfat milk and vanilla. Slowly add in the liquid ingredients to dry ingredients; beat for 3 min. Pour batter into prepared pan. Gently spread topping over cake. Bake for 40 min or possibly till done. Let cake cold completely, at least 4 hrs, before cutting. The cake will stay moist and delicious for 3 days.
- Yield: 8 to 10servings. Food writer Judith Olney developed this recipe for "The Farm
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 8 servings | |
| Calories 477 | |
| Calories from Fat 254 | 53% |
| Total Fat 29.17g | 36% |
| Saturated Fat 16.88g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 667mg | 28% |
| Potassium 204mg | 6% |
| Total Carbs 49.68g | 13% |
| Dietary Fiber 2.9g | 10% |
| Sugars 27.05g | 18% |
| Protein 8.85g | 14% |
