Bready or Not: Chocolate Cream Cheese Pound Cake
This tender pound cake isn't super-sweet, which makes it great for breakfast, brunch, or dessert. It's great by itself or add some fruit or ice cream!
Breakfast, Dessert, Snack
bundt cake, cake, chocolate, cream cheese
2 sticks, softened
1 box, softened
unsweetened cocoa powder
Preheat oven to 325-degrees. Grease or spray a 10-inch Bundt pan.
Beat butter, cream cheese, and sugar until creamy. Add eggs, one at a time, beating well after each, followed by vanilla extract.
In a separate bowl, combine the flour, baking powder, and cocoa. Slowly incorporate the dry ingredients with the butter mixture and beat well for about 2 minutes.
Pour batter into prepared Bundt pan. Bake for 1 hour and test with a toothpick; the top will start to crack and will quickly get crispy when it's done.
Cake keeps upward of a week if kept wrapped in the fridge.
OM NOM NOM!
Printed from Bready or Not at BethCato.com.