First thing I did was to make up the cream cheese filling. Cream cheese, sugar, vanilla and chocolate chips - I had to resist from eating it all right there.
Next came the chocolate cake mix, which was thick and heavy and also passed the finger-lickin good test. I poured half the batter into the bundt pan, and then spooned the cream cheese filling on top, being careful not to let it touch the sides of the pan. I didn't end up using all the filling, since it looked like alot already. Then came the raspberries. Those also lost a few to sampling!
On top of that went the remaining batter. This was one heavy cake. It was a workout just getting it into the oven, but I managed. 
And when it came out....it was worth it. The cake was thick and dense - almost more like a brownie than a cake - and the filling was delicious. 
However I did regret not using all the filling, I would have enjoyed more of it. I certainly liked what there was of it.
Tip of the Day: Fresh fruit usually works the best in baked goods, but frozen and thawed works when your berry of choice is out of season.Recipe: (from RecipeZaar)
Cake:
1 cup (2 sticks) butter, melted
2 eggs
2 cups sugar
1 cup milk
1 cup water
1 tsp vanilla
3 cups flour
3/4 cup cocoa
2 tsps baking powder
1/4 tsp salt
Filling:
12 ounces cream cheese
1/3 cup sugar
1 cup chocolate chips (I used 3/4 cup mini)
1 tsp vanilla
1 1/2 cups fresh raspberries
Cake:
Beat eggs and sugar together until pale yellow.
Beat in melted butter, vanilla, milk and water.
Gradually mix in flour, baking powder, cocoa and salt.
Filling:
Beat together cream cheese, sugar and vanilla. Stir in chocolate chips.
Pour half the cake batter into a greased bundt or tube pan.
Drop spoonfuls of filling over cake batter, not touching the sides. Sprinkle with raspberries.
Top with remaining cake batter.
Bake at 375 for 1 hour and 15 minutes.
Top with sifted powdered sugar, if desired.
1 comments:
too bad i don't like cooked/baked fruit.
HI AMY! I LOVE YOU!
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