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Rich Chocolate Sponge Cake
Makes 8 servings
4 tablespoons unsweetened cocoa powder
2/3 cup milk
2 packages (3ounces each) cream cheese, softened
1/3 cup (2/3 stick) butter, softened
1 1/4 cups firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose four
2 teaspoons baking powder
GARNISH-confectioners' sugar
Preheat oven to 350 degrees F. Grease a decorative 6-cup cake mold.
In a saucepan, mix together cocoa powder and milk over low heat, stirring occasionally, until mixture is smooth and bubbles appear around the edges of a pan. Cool completely.
Beat together cream cheese and butter @ medium speed until blended and smooth. At high speed, beat in brown sugar until light and fluffy. Add eggs, 1 @ a time, beating well after each addition. Stir in vanilla .
Mix together flour and baking powder. At low speed, alternately beat flour mixture and cocoa mixture into cream cheese mixture. Spoon batter into prepared pan: smooth top.
Bake cake until a toothpick inserted in the center comes out clean, 45-50 minutes.
Transfer pan to a wire rack to cool for 10 min. Turn cake out onto rack to cool completely. Dust with confectioners' sugar.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
