Chocolate Cream Cheese Cake recipe

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Ingredients

½ cup butter
½ cup vegetable oil
1 ¼ cups white sugar
2 eggs
2 cups grated zucchini
½ cup buttermilk
2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
¼ cup white sugar
1 tablespoon cornstarch
1 egg
2 tablespoons milk
½ teaspoon vanilla extract

Nutrition Info

455.6 calories
carbohydrate: 48.5 g
cholesterol: 93.1 mg
fat: 27.1 g
fiber: 1.5 g
protein: 6.8 g
saturatedFat: 12.3 g
servingSize: -
sodium: 379.4 mg
sugar: 26.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

A rich chocolaty dessert. The cream cheese filling is a nice surprise. Good with cream cheese frosting.

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