Thursday, February 16, 2012

Cream Cheese Sheet Cake

This delectable moist cake is quick and easy and tastes wonderful.  It also makes enough for a small crowd.  Make it and enjoy...


Ingredients

  • 1 cup plus 2 tablespoons butter, softened
  • 2 packages (3 ounces each) Philadelphia® Cream Cheese, softened

    2-1/4 cups sugar
  • 6 eggs
  • 3/4 teaspoon vanilla extract
  • 2-1/4 cups cake flour
  • FROSTING:
  • 1 cup sugar
  • 1/3 cup evaporated milk
  • 1/2 cup butter, cubed
  • 1/2 cup semisweet chocolate chips

Directions

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour until well blended.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  • For frosting, in a small saucepan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir frosting; spread over top of cake. Yield: 24-30 servings.


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