Chocolate Cream Cheese Pound Cake

When it comes to desserts, who better to trust than Paula Deen? She seems to be the queen of ignore-the- nutrition-facts-sweets. Why care how many calories in a piece of cake when it’s so, so good?

That being said, I do try to limit my use of her cookbooks, in spite of my adoration of her recipes. After all, I do have to have some modicum of respect for myself.

No such respect today as I bestow appropriate accolades on this cake of indulgence. This is one of those cakes that could become your burden. You know, the cake that is so good that everyone wants you to bring it to every social occasion. Don’t be frightened of falling into that rut, though. It will be worth it.

This cake lends itself to various additions. Ice cream, preferably on a warm slice of cake, came to mind immediately. If I do have one issue with the cake, it is that it is slightly dry. Hence, the perfection of topping it with ice cream. Various fruits and sauces would also be divine.

So, Paula comes through again with chocolate and cream cheese, a combination that wins any day with me. In The Lady & Sons Just Desserts, she describes this cake as “rich and delicious.” Just two words, but they do sum it up nicely.

Chocolate Cream Cheese Pound Cake

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Yield: 12-16 servings

Chocolate Cream Cheese Pound Cake

Ingredients

  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 2 & 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 3/4 cup unsweetened cocoa powder

Instructions

Preheat oven to 325°. Grease or spray a 10-inch Bundt pan.

Using an electric mixer on medium speed, beat butter, cream cheese, and sugar. Add eggs, one at a time, beating well after each. Mix in vanilla.

In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.

Pour batter into prepared Bundt pan. Bake for 1 hour and 15 minutes or until done.

Notes

Recipe adapted from The Lady & Sons Just Desserts.

http://www.bakeorbreak.com/2007/02/chocolate-cream-cheese-pound-cake/
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19 Comments

  1. elizabeth February 5, 2007 Reply

    Jennifer..that cake could be dangerous. I have a birthday coming up and that could be the cake for me…thanks for sharing it!
    Beautiful pics, too!

  2. VeuveClicquot February 5, 2007 Reply

    Gosh, I love chocolate pound cake… what a pity that Paula Deen and “light” co-exist with difficulty in the same sentence!

    I’ll definitely make this and add a chocolate glaze to combat the dryness. :)

  3. Abby February 5, 2007 Reply

    Lawd, she descriiibes everythang that way. (I kind of talk like that, too, but not really. Or I can’t hear it, anyway!)

    I’m going to The Lady and Sons for dinner in a few weeks – if all goes as planned. CAN’T WAIT.

    Maybe they’ll have this cake on the menu. It’s quite Southern!

  4. rachel February 5, 2007 Reply

    YUM! I love cream cheese in anything!

  5. Kristen February 6, 2007 Reply

    Oh my… that looks incredible! I love Paula Deen for desserts for the same reason. If you are going to make a dessert, you need to make it the Paula Deen way!

  6. Brilynn February 6, 2007 Reply

    Rich and delicious are two of my favourite words!

  7. kelly February 6, 2007 Reply

    I love this cookbook! I have had success with all of her recipes!

  8. gilly February 6, 2007 Reply

    Wow, this looks decadent – chocolate and cream cheese together make one of the best pairings!

  9. Linda, The Village V February 6, 2007 Reply

    your recipes always make my stomach drop in jealousy.

  10. Cassie's Kitchen Rec February 27, 2007 Reply

    Oh my word.. That cake looks very dangerously good and decadent.

  11. catherine December 8, 2007 Reply

    Pleeze, this cake will kill you it is so GOOD. I made it to take to my friends farm at Thanksgiving. When I finally got around to tasting it I was just a tad anxious that I brought it to share….It was sooo good I wanted to slip it back into my car!! It was a big hit. I am making 31 of them today to give to clients of my business. Paula Deen is a godess!

  12. Rebecca March 3, 2008 Reply

    What could one do, aside from glaze, to the recipe to prevent the dryness? Is there something I could add? Another egg or some more butter? I’m such a novice in the kitchen.

  13. jennifer March 3, 2008 Reply

    Rebecca, adding more ingredients can be tricky because it can change the consistency too much. I think the key to this cake is not to over-bake it. Old-fashioned pound cakes tend to be a bit drier than what we are used to these days. I think that’s why you usually see them served with fruit, sauce, ice cream, etc. It’s really just a preference.

  14. Paola August 26, 2009 Reply

    Oh my gosh! This seems to be the perfect chocolate cake!
    Do you think is it ok to “build” a 3D cake? Or it is better to switch on a normal pound cake?
    Please answer, I’d really love baking this cake!

  15. jennifer August 26, 2009 Reply

    Paola, I’m not quite sure what you mean. Can you elaborate? :-)

  16. natalie @ wee eats June 8, 2013 Reply

    Why hello there, cream cheese pound cake, you look delicious.

    I think I will make you tomorrow…

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