Chocolate Cream Cheese Cake
Description
A zucchini chocolate cake with a surprising cream cheese filling baked in.
Ingredients
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1/2 cup butter
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1/2 cup vegetable oil
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1 1/4 cups white sugar
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2 eggs
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2 cups grated zucchini
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1/2 cup buttermilk
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2 1/2 cups all-purpose flour
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1/4 cup unsweetened cocoa powder
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1 teaspoon baking powder
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1 teaspoon salt
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1 (8 ounce) package cream cheese, softened
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2 tablespoons butter, softened
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1/4 cup white sugar
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1 tablespoon cornstarch
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1 egg
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2 tablespoons milk
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1/2 teaspoon vanilla extract
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking powder and salt. Set aside.
2
In a large bowl, cream together 1/2 cup butter, oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into prepared pan.
3
Make the filling: In a medium bowl, beat cream cheese, 2 tablespoons butter. Combine 1/4 cup sugar and cornstarch; beat into the cream cheese mixture until smooth. Beat in 1 egg, milk and vanilla. Pour over batter in pan, distributing evenly. Pour remaining batter over filing.
4
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.