CREAM CHEESE POUND CAKE WITH CHOCOLATE GLAZE

Ingredients:

1-1/2	cups	cake flour, sifted
1	tsp	baking powder
3/4	cup	MAGNOLIA GOLD BUTTER UNSALTED, let sit at room temperature
1/2	cup	MAGNOLIA CREAM CHEESE, softened at room temperature
1-1/2	cups	sugar
3	pc	MAGNOLIA BROWN EGGS
1/4	cup	grated MAGNOLIA GOLD EDAM CHEESE BALL

1/4	cup	light corn syrup
3	tbsp	water
2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
200	grams	bittersweet baking chocolate, coarsely chopped

Procedure:

Preheat oven to 350°F. Line bottom of 6 mini loaf pans with baking paper. Set aside.
In a medium mixing bowl, combine cake flour and baking powder. Set aside.
With an electric mixer, cream butter, cream cheese and sugar for 5 minutes or until mixture turns white and fluffy. Add eggs one at a time, and beat well after each addition. Pour in flour mixture and beat at low speed until well blended.
Divide batter equally among pans then top with grated cheese. Bake for 40 to 45 minutes or until a cake tester comes out clean.
Pour chocolate glaze over baked cakes and decorate as desired.

CHOCOLATE GLAZE:

Combine syrup, water and butter in a heavy saucepan. Place over moderate heat and allow to boil.
Remove from heat and quickly add chocolate and stir vigorously with a wire whisk until chocolate has melted. Continue mixing until mixture is pourable.

Makes 6 cakes.

Share This Recipe