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.
5 comments:
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!
Oh my goodness. This cake looks absolutely decadent...sinful...amazing. Take me to pleasuretown!
This looks fantastic, we'll be trying it! Thanks:)
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...
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.
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