Friday, April 11, 2008

Chocolate pound cake and the Foodie Blogroll~

Yesterday I wanted something sweet. I've had a cold for the past few days and couldn't go to work on Wednesday, so I needed some cheering up. Nothing says "get better!" like Chocolate cake. With cheesecake filling. And streusel toping.

Okay, so I took the recipe for Black and White Pound Cake from Great Coffee Cakes, and instead of turning less than half the batter chocolate, I doubled the stuff you add to the vanilla batter and made most of it chocolate. Most, because I didn't have the stuff to triple it. I than took 8 ounces cream cheese, 1 egg, half cup sugar and beat it all together. I thought I needed something, so I added some of the leftover vanilla batter to it. Then, in a spring form pan I put 2/3 of the chocolate batter, all the cheesecake batter, then the remaining chocolate batter. When it only had 5 minutes left in the oven I put on Carole's chocolate streusel topping. It was a very good cake.

The batter was so good I could eat it like pudding!


Speaking of batter, I had enough leftover for a whole vanilla pound cake! It don't look so pretty, but it tastes good! I took it out 5 minutes later than I wanted do to my scatter brain.
And I wanted to say I've joined the foodie blogroll! You can join by following the link on the side of my blog.


Christina said...

Welcome to the blogroll!

Aw, sorry to hear about the cold! I started making ginger tea when my dad had a cold. I also added a squeeze of fresh lemon.

Your pound cake looks very tasty. The cheesecake filling is a great idea!

Cakespy said...

Oh my goodness. This cake looks absolutely decadent...sinful...amazing. Take me to pleasuretown!

Mandy said...

This looks fantastic, we'll be trying it! Thanks:)

Nina's Kitchen (Nina Timm) said...

My niece is training to be a chef and she is not nearly as creative as you. Well done. The cheesecake is one of the best I have ever seen...

Randi said...

I left you a note on the swedish tea ring and now I figured out who you are. We already discussed this dough over on Egullet. LOL.