Michael’s Mexican Chocolate Cream Cheese Pound Cake

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♼ Recipe origin is unknown. Michael’s mexican chocolate cream cheese pound cake recipe, recipe Rating: 4.8
Number of votes:132

This cake is placed into a cold oven, then baked slowly at gradually increasing temperatures. This produces a very nice texture with a delightfully crunchy crust. To powder the Mexican Chocolate tablet, I used a Cuisinart Mini-Chopper. Break the tablet into sections; then, using the sharp blade of the Mini-Chopper, process each section at high speed until powdered.
Ready in: 3 hours 20 mins

Ingredients

Serves: 20

• butter and cocoa for Bundt(R) pan
• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablet (3 ounce) Abuela(R) or other Mexican chocolate drink, powdered
• 1/4 cup cocoa
• 1 cup unsalted butter, room temperature
• 1 (8 ounce) pkg cream cheese, room temperature
• 2 cups white sugar
• 1 cup brown sugar
• 6 large eggs, room temperature
• 4 teaspoons vanilla extract

Preparation method

Prep: 1 hour 20 mins | Cook: 2 hours

1. Butter and dust with cocoa, 12-cup Bundt pan. Sift together flour, cinnamon, chocolate, and 1/4 c cocoa.
2. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla.
3. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan. Place pan in cold oven.
4. Set temperature at 200 degrees F; bake 20 minutes.
5. Increase temperature to 250 degrees F; bake 20 minutes.
6. Increase to 275 degrees F; bake 10 minutes.
7. Increase to 300 degrees F; bake cake until tester inserted near center comes out clean, about 1 hour longer.
8. Cool cake in pan on rack 15 minutes.
9. Turn cake out onto rack; cool completely.