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Chocolate Cream Cheese Cake
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Zucchini chocolate cake with luscious cream cheese filling.
Ingredients:
  • 0.5 cup butter
  • 0.5 cup vegetable oil
  • 1.25 cups white sugar
  • 2 eggs
  • 2 cups grated zucchini
  • 0.5 cup buttermilk
  • 2.5 cups all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 0.25 cup white sugar
  • 1 tablespoon cornstarch
  • 1 egg
  • 2 tablespoons milk
  • 0.5 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 9x13 inch pan by greasing and flouring it. In a bowl, sift together the flour, cocoa, baking powder, and salt, then set aside.
  • Combine 1/2 cup butter, oil, and 1 1/4 cups sugar in a bowl until light and fluffy. Mix in 2 eggs one at a time, then fold in the zucchini. Gradually mix in the flour mixture and buttermilk. Pour half of the batter into the prepared pan.
  • Prepare the filling: In a medium bowl, whip together cream cheese and 2 tablespoons of butter. Mix 1/4 cup sugar and cornstarch, then blend it into the cream cheese mixture until smooth. Add 1 egg, milk, and vanilla, mix it well. Spread the mixture evenly over the batter in the pan. Top it off by pouring the rest of the batter over the filling.
  • Place in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool before serving.

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