Pocket-of-Chocolate Cake
Ingredients
- >>Filling:<<
- 3/4 C sweetened condensed milk not evap
- 3 oz pkg cream cheese
- 6 ox pkg semi-sweet chocolate pieces 1 C
- 1 C nuts
- Cake:
- 4 oz pkg German sweet chocolate or 4 squares semi-sweet chocolate
- 2 T water
- 2 2/3 C flour
- 1 1/2 C sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C sour cream
- 1/2 C butter or margarine softened
- 1/3 tsp C rum or 1/3 C water and 1rum flavoring
- 3 eggs
Instructions
-
Preheat oven to 350° (325° for colored fluted tube pan). In heavy saucepan, over low heat, blend first 3 ingredients until chocolate pieces melt. Stir in nuts. Cool 15 minutes. Grease and flour pan. In small saucepan, over low heat, melt chocolate in water. In large bowl, blend chocolate-water mixture and all remaining ingredients except filling. Beat 3 min. at medium speed (portable mixer at highest speed). Pour 4 C batter into prepared pan. Spoon cooled filling over batter without touching sides of pan. Cover with remaining batter. Bake 50-65 min. or until top springs back when touched lightly in center. Cool upright in pan 45 min.; turn onto serving plate. Cool completely. Refrigerate.
