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
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
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
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
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.