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Philly Fluff Cake Recipe

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This recipe for Philly Fluff Cake, by , is from The Eisbruck Family Cookbook: Made with Love!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Melissa Eisbruck


10 oz cream cheese, softened
1/2 c (1 stick) unsalted butter, softened
1/2 c vegetable shortening
2 c flour
2 tsp baking powder
1 tsp salt
2 c granulated sugar, divided
6 large eggs
1 tsp vanilla extract
5 oz bittersweet chocolate, melted and cooled
confectioner's sugar, for dusting

1. Preheat oven to 350. Grease and flour a 12-c bundt or tube pan.
2. In a large bowl, cream together the cream cheese, butter, and shortening with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. In a smaller bowl, combine the flour, baking powder and salt. Add the flour mixture to the creamed mixture and mix on low speed until blended- it will be very thick.
3. Gradually add 1c of the sugar and the eggs, one at a time, beating well after each addition. Add the vanilla and the remaining 1c of sugar and continue beating, scraping down the sides of the bowl, until the batter is smooth.
4. Pour half of the mixture into the prepared pan. Top with melted chocolate and swirl a knife through the batter to marble it. Top with the remaining batter.
5. Bake for 60-65 minutes. or until a toothpick inserted comes out clean. Cool on a wire rack for 15 minutes. Invert the cake onto a platter and cool completely. Dust with a generous amount of confectioner's sugar before serving.




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