Chocolate–Cream Cheese Coffee Cake
Equipment
- medium bowl
Ingrediënten
PECAN MIXTURE
- 1⅓ cups all-purpose flour
- ½ cup cold butter
- ½ cup packed brown sugar
- 1 cup chopped pecans
CREAM CHEESE MIXTURE
- 1 package 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 egg
- 1 teaspoon vanilla
CAKE
- 1 box dark chocolate cake mix with pudding
- 1¼ cups water
- ½ cup vegetable oil
- 2 eggs
- ICING
- 1 cup powdered sugar
- 2 tablespoons milk
Instructies
- Heat oven to 350°F.
- Spray 13×9-inch pan with cooking spray.
- In medium bowl, mix 1⅓ cups flour and brown sugar.
- Cut in butter until crumbly.
- Stir in pecans; set aside.
- In separate medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
- Add granulated sugar and 1 tablespoon flour; beat until blended.
- Add 1 egg and ½ teaspoon of the vanilla; beat until blended.
- Make cake mix as directed on box, using water, oil and 2 eggs.
- Spoon batter into pan.
- Dollop cream cheese mixture over batter and swirl with knife.
- Sprinkle reserved pecan mixture over top.
- Bake 45 minutes or until set.
- Cool completely on cooling rack, about 1 hour.
- In small bowl, mix powdered sugar, milk and remaining ½ teaspoon vanilla with whisk.
- Drizzle over coffee cake.
Notes / Tips / Wine Advice:
Make-Ahead Magic
Bake and cool as directed. Wrap coffee cake tightly in heavy-duty foil; freeze up to 1 month. Thaw partially at room temperature; continue as directed
Nutritional Information
Calories: 530 kcal
