Chocolate Cream Filled Pound Cake

This delicious pound cake is not as sweet as it may sound. The cream cheese in the center offers all the sweetness of cheesecake but just a touch. A decadent pound cake that moist and chocolaty surrounds the cream cheese filling. This cake pairs so perfectly with your favorite tea or even coffee or hot chocolate!!

Filling

1/4 cup sugar

1 (8 oz) package cream cheese, softened

1 egg

1 tsp vanilla

Glaze

4-8 oz white chocolate (I used Ghiradelli)

2-4 Tbls shortening (only if you are NOT using Ghirardelli)

1/2 - 1 cup Simi sweet chocolate morsels - (I used Ghirardelli milk chocolate melts)

Pound Cake

2 cups all-purpose flour

11/2 cups sugar

1 cup water

1/2 cup sweetened cocoa

1/2 cup butter, softened

3 eggs

1 1/4 tsp baking powder

1 tsp baking soda

1 tsp vanilla

Heat oven to 350 degrees.

For filling - In a small bowl, combine all filling ingredients and mix with a mixer on low-medium speed, scraping bowl often. Mix until smooth. Set aside

For Pound Cake - In a large bowl, combine all cake ingredients and beat on low speed, scraping bowl often, until thoroughly mixed. Increase speed to high and beat until smooth, scraping the bowl often.

Pour 1/3 cup of the batter in a pre-greased and floured 12 cup bundt pan. Spoon cream cheese filling over the batter without touching the sides of the pan. You want to keep the filling in the center of the pan. Cover with remaining batter.

Bake for about an hour but start with 40- 45 minutes and keep checking it. This depends on your oven as to how long your cake will actually need to bake. I baked mine for 45 minutes. Cool in the pan for at least 30 minutes. Remove from pan and cool completely.

For the Glaze - Melt white chocolate and 2-4 Tsp shortening in a sauce pan over very low heat, stirring continuously until melted and smooth. (1-2 minutes). Using a teaspoon, drizzle white chocolate over the bundt cake. Let stand until the chocolate gets firm. Repeat with remaining shortening and chocolate chips so the cake has two glazes over the cake.

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Chocolate Cream Filled Pound Cake

Author: Anita Casano

This cake is not as sweet as yo may think and pairs beautifully with your favorite tea blend, coffee or even hot chocolate!

Ingredients

Filling

• 1/4 cup sugar
• 1 (8 oz) package cream cheese, softened
• 1 egg
• 1 tsp vanilla

Pound Cake

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 1 cup water
• 1/2 cup sweetened cocoa
• 1/2 cup butter, softened
• 3 eggs
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla

Glaze

• 4-8 oz white chocolate (I use Ghirardeilli Chocolate)
• 2-4 Tbls shortening
• 1/2-1 cup chocolate melts (I use Ghirardelli Milk Chocolate)

Instructions

Filling

1. Heat oven to 350 degrees
2. In a small bowl, combine all ingredients and beat on low speed, scraping the bowl often. Mix until smooth. Set aside

Pound Cake

1. In a large bowl, combine all cake ingredients and beat on low speed, scraping bowl often, until thoroughly mixed. Increase speed to high and beat well until smooth, scraping the bowl often.
2. Pour 3 cups of batter into a pre-greased and floured 12 cup bundt pan. Spoon filling over the batter without touching the sides of the pan. You want to keep the filling in the center of the batter. Cover the filling with remaining batter.
3. Bake for about an hour but start with 40-45 minutes and keep checking it until a toothpick inserted inside the center comes out clean. Cool in the pan for at least 30 minutes.
4. Remove from the pan and cool completely.

Glaze

1. Melt white chocolate and 2-4 Tsp shortening in a sauce pan over very low heat stirring continuously until melted (about 1-2 minutes)
2. Drizzle over the cooled cake
3. Let stand until the glaze firms up
4. Repeat with remaining shortening and chocolate chips so the cake has two glazes on top of the cake.