THERE IS NO WAY!!......
You can either have cheesecake or cake, you can't have both.....
I headed to the kitchen to try and prove myself wrong, and it worked.
This recipe is linked to:
The frosting is suppose to be cooled and hardened, but I just couldn't wait. I had to cut it as soon as I frosted it. I had to taste this so called cream cheese sheet cake.
And a piece of advise: Make sure you put the frosting ingredients in a large saucepan....Sweet + Evaporated Milk + Butter & Chocolate = A sticky, stinky mess on an electric burner when it runs over.....
1 c. plus 2 TBS butter, soft
2 (3 oz. pkg.) cream cheese, soft
2 1/4 c. sugar
6 eggs
3/4 tsp. vanilla extract
2 1/4 c. cake flour
Frosting
1 c. sugar
1/3 c. evaporated milk
1/2 c. butter
1/2 c. milk chocolate chips (and some for sprinkling)
In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add four; mix well. Pour into a greased 15 x 10 x 1 in. baking pan. Bake at 325 degrees F. for 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
For frosting, combine sugar and milk in a saucepan; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake.
As always, your gorgeous photos just suck me in and make me want some NOW! This is an amazing idea...gonna have to add it to my 'try' file. Thanks much for sharing. Your topping looks awesome!
ReplyDeleteThis looks crazy delicious. Does it taste like cheesecake?
ReplyDeleteIt tastes just like cheesecake only with a cake texture.
ReplyDelete