Cream Cheese Sheet Cake Recipe
This cake is dense, buttery, and very tasty, reminding me of a pound cake. The chocolate glaze is so good and perfect for this cake. I also took this a step further and followed the advice of thekitchn by frosting and freezing the cake while hot for 45 minutes to make the cake more moist and dense. My fellow blogger friend, Melissa had done this too with her delicious Banana Cake adapted from allrecipes, the very same cake used by thekitchn so we know it must be good. I must say the technique worked perfectly for my cake too.
By Robin
Cream Cheese Sheet Cake
Adapted from Taste of Home Magazine
Ingredients:
- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 2 1/4 cups sugar
- 6 eggs
- 1 tsp. vanilla
- 2 1/4 cups cake flour
Directions:
In a large mixing bowl, cream the butter, cheese, and sugar for 3 minutes on high speed. Add vanilla then one egg at a time mixing well after each egg. Add flour and mix well. Pour batter into a greased 15x10x1 inch pan. Bake at 325° for 25 minutes or until cake springs back when touched. Frost immediately with this glaze:
Chocolate Glaze:
Ingredients:
- 1 cup white sugar
- 1/3 cup evaporated milk
- 1/2 cup butter
- 1/2 cup semisweet chocolate chips
Directions:
In a medium sauce pan combine sugar and milk and bring to a boil over medium heat. Boil for 3 minutes. Do not stir! After three minutes add chocolate and butter and stir until blended. Pour and spread over cake. Place in freezer for 45 minutes. Cut in one inch squares and place on a serving tray. Place a frilly or plain toothpick in each piece. Serves a crowd. I liked this served chilled more than room temperature. Either way though.
Note - The leftovers were greatly appreciated in my children's lunch boxes.
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