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Philly Fluff

10 ounces softened cream cheese

1/2 cup) 1 stick sweet butter, softened (important

to use butter only)

1/2 cup Crisco shortening

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups granulated sugar, divided

6 eggs

1 teaspoon vanilla extract

8 ounces good quality bittersweet chocolate, melted

and cooled ( bittersweet chocolate is a must;

do not use any other kind)

Preheat oven to 350 degrees F. Grease and flour a 12−cup Bundt pan or angel food pan (this is what I

use).

In a large mixing bowl, combine cream cheese, butter and shortening , beating until light and fluffy.

In a small mixing bowl, combine flour, baking powder and salt, whisking to blend.

Add the flour mixture to the creamed mixture and mix until well blended.

Gradually add 1 cup sugar and the eggs, one at a time, beating well after each addition.( This step is

very important) add the vanilla extract and remaining 1 cup sugar and continue beating, scraping

down the sides of the bowl once or twice, until the batter is smooth.

Pour half of the mixture into the prepared pan. Top with half of the melted chocolate and swirl a knife

through the batter to marble it. Top with remaining batter.

Bake 60 to 65 minutes, depending on your oven or until wooden pick inserted in center comes out clean.

Remove from oven and cool on a wire rack for 15 minutes. Invert the cake onto a platter and cool

completely.

When cake is cooled, drizzle with remaining melted chocolate allowing some to drip down the sides.

Yields 16 servings.

Once you make this cake and taste it, you will always make it.

Philly Fluff 101

 

 

 

 

 

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