I wanted to buy some cocoa powder but some how when I was in the supermarket, it just slip my mind. So, I had to pen it down and reminded both of my girls to remind me to buy some cocoa powder when we are in the supermarket again. I wanted to buy some Talentie's gelato that was on sale in Albertson so I told my girls, lets go look for the cocoa powder. The Everyday Essential brand of cocoa powder was on clearance for $1.72 and the original price is only $1.99! I was like no way, why is it so cheap compared to Hershey's brand?? I checked the ingredient list and it said 100% cocoa powder. Checked the ingredient list on Hershey's and it said cocoa powder. So, I grabbed the last two cocoa powders that were on clearance. Didn't know I had been paying so much extra for cocoa powder until now. Now I know where I would go for cocoa powder when I am out again!
I loved this cream cheese pound cake recipe and wanted to create a chocolate version out of it and here it is! This pound cake is not very sweet, I would say mild in sweetness as I reduce the sweetness in this. If you like a sweet cake just use 2 cups of sugar. This cake is a must-try because oh it's so good!
8 oz cream cheese
1 1/2 sticks of butter
1 1/2 cups of sugar (use 2 cups of sugar for sweeter cake)
1 1/2 tsp. vanilla extract4 eggs
1 1/2 cups all-purpose flour
1/2 cup cocoa powder1 1/2 tsp. baking powder
1. Preheat oven to 325'F. Beat cream cheese, butter, sugar and extract until well blended. Add eggs one at a time and beat until combined.
2. Add in flour, cocoa powder and baking powder and beat at low speed until incorporated.
3. Pour into a greased and floured 10-inch tube pan and
4. Let sit in pan for 5-10 minutes before inverting it over. The cake should fall down on its own. Let cool completely on wire rack.