Chocolate Chip Cream Cheese Cake (and White as Snow Cake)

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Ok, so this post will contain two recipes – mainly because the first recipe calls for boxed cake mix, and since I didn’t have any on hand, I choose a homemade one that I hadn’t tried before. 🙂 Forewarning – this is a very sweet cake, because of the cream cheese top and chocolate chip bottom. BUT that cream cheese top – I could eat it all by itself, baked or not!! WOW!!

CHOCOLATE CHIP CREAM CHEESE CAKE

Sprinkle 1 cup chocolate chips on the bottom of greased 13 x 9 inch pan. Mix yellow cake mix as directed on the box. Spread over chocolate chips. Spread over the top 8 ounces cream cheese, 1/2 cup softened butter and powdered sugar. Bake at 350 degrees for 45 minutes or until done.

Mandy’s tips:

1 – I know that they don’t mention how much powdered sugar to put in the mixture (with the cream cheese and butter), so I ball-parked it. I did about 10-12 tablespoons. I have no idea if that was accurate. I have no idea if what I tasted was what it was supposed to taste like. So, to be fair, this cake could’ve been so sweet because I put too much in. I tried to make the consistency thick enough that it was a cheesecake-like batter. Again, I could be wrong. I might try this one again and next time not use as much powdered sugar. OR one of you awesome peeps could make it and let me know. 😉

*This recipe came from the Mary’s Family Favorites (Recipes from the Weaver & Miller Families) cookbook. This particular recipe was submitted by Allen M. and Anna Miller.

 

WHITE AS SNOW CAKE

2 1/2 cups sifted cake flour                                     1 cup milk

4 1/2 tsp baking powder                                          1/2 cup shortening

1 1/2 cup sugar                                                           4 egg whites – at least 1/2 cup – unbeaten

1 tsp salt                                                                       1 tsp vanilla extract

Sift all the dry ingredients into mixing bowl. Add shortening (soft but not melted) and 2/3 of the milk. Beat until batter is well blended and glossy, 150 strokes by hand. Add remaining milk, egg whites, flavoring. Beat until smooth – about 150 strokes. Pour into 2 well-greased and floured 8-inch layer cake pans. Bake in moderate oven 30 minutes at 350 degrees. May also be baked in loaf pan. Nuts may be added.

Mandy’s tips:

1 – I used regular flour, instead of cake flour.

2 – I think this is a great cake and will be using it in the future! It was super easy to make and tasted amazing!

*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for this yummy cake.

 

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