Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine |
| ¾ cup | Water |
| 2 \N | Squares (1 oz. each) unsweetened chocolate |
| 2 cups | Flour |
| 2 cups | Sugar |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 2 \N | Eggs, beaten |
| ½ cup | Sour cream |
| 1 pack | (8 oz.) cream cheese, softened |
| ⅓ cup | Sugar |
| 1 \N | Egg |
| 1 pack | (6 oz.) mini chocolate chips (optional) |
CAKE
FILLING
In a medium saucepan, combine margarine, water and chocolate. Bring to a boil, then remove from heat. In a large bowl, mix flour, sugar, baking soda and salt. Pour in margarine mixture and stir to combine. Add beaten eggs and sour cream; mix well. Pour into a greased and floured 10 x 15" jelly roll pan.
Filling: In a smaller mixing bowl, beat together cream cheese, sugar and egg until smooth. Gently drizzle this mixture over chocolate batter. With a spoon or blunt knife, carefully spread around. If using chocolate chips, sprinkle them over the top of the entire cake.
Bake at 375 degrees F for about 30 minutes (best if not over baked.
If ever you need a cake fast, this is it - I once made 2 of these in about an hour and 10 minutes flat - and didn't even break much of a sweat (we won't talk about the speed limit, however, when getting them to the school).
Posted to EAT-L Digest 9 November 96 Date: Sun, 10 Nov 1996 16:48:43 -0800 From: Dot & Tim McChesney <jrjet@...>