It Truly Is: Cream Cheese Sheet Cake

I was flipping through some old food magazines (a garbage bag full that my mom gave me) and ran across this recipe. It is called Cream Cheese Sheet Cake.

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:

As you can see, it baked up just like a cheesecake would, with bubbles and everything.

I thought this was cool. The parting of the chocolate sea.....

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.

The still warm frosting gave me some really good food shots.....

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.....

Cream Cheese Sheet Cake

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.

Yield: 24 - 30 servings