Chocolate Cream Cheese Cake or Cup Cakes

Chocolate Cream Cheese

Cake or Cup Cakes                


    

Thomas and John ask for Chocolate Cream Cheese Cup cakes for their Birthdays or any holiday gathering. They are best made the night before and chilled.
The cream cheese mixture turns into cheese cake.

3-8oz. cream cheese (1/3 less fat) softened

1-1/2 Butter or margarine, softened

3 cups sifted powdered sugar

3tsp. vanilla

With mixer, use large mixing bowl, mix cream cheese and margarine until smooth add the vanilla then, turn mixer to low and gradually add powdered  sugar.  Have three dozen cupcake papers in cupcake pans. Lightly spay papers in the center with 
Pam. Preheat oven to 300^0.

In a new mixing bowl mix a devil food(Or your favorite chocolate) cake as directed.  Spoon 2 tablespoons cake mixture, then 2 tablespoons cheese mixture into each cupcake paper. I have a cookie scoop that is the perfect amount. The mixture should fill the paper 2/3 to ¾ of the way to the top.  Bake the cupcakes for  25-30 minutes until the cake portion is done.  The cream cheese will still be a little giggly. Cool in pans then put pans in fridge to chill. After chilled, put in a closed container or cover pans with foil. The cheese will fall and make craters in the cake. 

*Chocolate Cream Cheese Cake. Prepare cheese mixture and set aside. Grease 13x15 baking pan or 2 smaller pans (11x11). Prepare Devil’s Food Cake. Pour cake mixture into pan. Spoon cream cheese mixture evenly over the chocolate cake, using the back of a serving spoon, swirl through to marbleize.

Bake at 300⁰  for 50-60 minutes, making sure the cake part is cooked through. Cool then refrigerate. Best served  chilled.