Tuesday, May 18, 2010

Chocolate Cream Cheese Swirl Cake (Dairy)

Believe it or not, it has been forty-nine days since the first day of Passover and it is time to celebrate Shavuot. Traditional fare includes cheese blintzes, sour cream and cheesecakes, honey cakes, garden fresh vegetable soups or salads, and fruits, commonly the beginning of the season's best strawberries with whip cream.

A wonderful addition to your Shavuot dessert selection this year should include a Chocolate Cream Cheese Swirl Cake (page 218 in California Kosher ). I am quite fond of this delectable cake and its author, my beloved mother-in-law, Trana Labowe. She is truly a remarkable human being, an experienced Adat Ari El Sisterhood board member, and baker extraordinaire. Trana has served this memorable bundt or 9x13 at many a Labowe Rosh Hashana open house, Newport Beach Fourth of July celebration and will make it upon special request for her granddaughters, Jodi and Emily, who adore the incredible combination of chocolate and cheesecake.

What could be better than chocolate and cheesecake? I personally can't think of anything at the moment.


Lena :)

Chocolate Cream Cheese Swirl Cake (Dairy)

1 package devil's food cake mix with pudding

8 ounces cream cheese, softened

2 eggs

1/2 cup sugar

1 cup semisweet chocolate pieces

Preheat oven to 350 degrees.

Grease or spray a bundt pan or 9 x 13 inch glass baking dish.

Prepare devil's food cake batter according to package directions.

In medium mixing bowl, cream together cream cheese, eggs and sugar. Add chocolate pieces.

Pour cake batter into prepared pan. Swirl cream cheese mixture into batter with a knife.

Bake 5 minutes less than package instructions.

Serves 10-12.

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