Title: Rich Chocolate Sponge Cake
Categories: Dessert Cake
Yield: 8 Servings

4	tb	Cocoa powder, unsweetened
2/3	c	Milk
6	oz	Cheese, cream; softened
1/3	c	Butter; softened (2/3 stick)
1 1/4	c	Sugar, light brown; firmly packed
2	lg	Eggs
1	ts	Extract, vanilla
1 1/4	c	Flour
2	ts	Baking powder
GARNISH
		Sugar, powdered

Preheat oven to 350 degrees. Grease a decorative 6 cup cake mold.

In a saucepan, mix together cocoa powder and milk over low heat, stirring occasionally, until mixture is smooth and bubbles appear around edges of pan. Cool completely.

Beat together cream cheese and butter at medium speed until blended and smooth. At high speed, beat in brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

Mix together flour and baking powder. At low speed, alternately beat flour mixture and cocoa mixture into cream cheese mixture. Spoon batter into prepared pan; smooth top.

Bake cake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. Dust with confectioners' sugar.

Baking Tip: This cake can also be baked in a 6 cup fluted tube pan or a 9" round baking pan. Bake for 40 - 45 minutes.

previous

next