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Philly Fluff Cake

FOR THE CAKE:

  • 14 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup vegetable shortening
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar, divided
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 oz bittersweet chocolate, melted and cooled

FOR THE GLAZE:

  • 2 oz cream cheese, room temperature
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar

FOR THE CAKE:

  1. Preheat oven to 350˚F. In large bowl cream together cream cheese, butter, and shortening. Mix for 5 minutes or until fluffy in texture.
  2. In another bowl combine flour, baking powder, and salt. Slowly add to cream cheese mixture, blending the whole time.
  3. Add 1 cup sugar and combine. Followed by 2 eggs. Then add remaining sugar and mix. Add remaining eggs and vanilla and combine until uniform in color.
  4. Pour half the batter into greased and floured 6-cup bundt pan. Add melted chocolate on top of batter and swirl with butter knife. Do no over-mix. Top with remaining cream cheese batter.
  5. Bake for 60-65 minutes. Allow to cool for 15 minutes before removing from pan. Allow to cool another hour before glazing.

FOR THE GLAZE:

  1. Combine all glaze ingredients using electric mixer until smooth. If too thick add a bit more milk until slightly runny. Drizzle over cooled cake and let set for 20 minutes before serving. Optional: if you would rather you can dust cake with some powdered sugar instead of glazing it.