Coconut-Banana Sundae Cake

So now that I'm done with school and I had a few bananas getting overripe and about to go really bad, I turned to one of my favorite baking books for a good recipe I could make. The credit for this cake goes to the recipe "Lots-of-Ways Banana Cake" from the book Baking: From My Home to Yours by Dorie Greenspan. The cake turned out very yummy, looked delicious (it's a two-layer), I saved four bananas from going in the trash, AND I had lots of fun playing around with the cake when dressing it up.

Although it doesn't say it in the recipe, I filled and drizzled the cake with chocolate ganache and topped it with maraschino cherries. But, I did follow the suggestion of frosting it with whipped cream. Basically, the cake reminded me of a sundae and that led me to give the cake a new name, hence the title. Now that I think about it, you can even top it with chopped nuts!

This cake has a lot of ingredients, so I suggest gathering everything you need before you start (I actually do this anytime I bake so nothing is accidentally forgotten).

Ingredients:

• 2 2/3 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp freshly grated nutmeg
• 1 1/2 sticks (12 tbsp) unsalted butter, at room temperature
• 1 cup (packed) light brown sugar (or you can use granulated sugar)
• 3/4 cup sugar
• 2 large eggs, preferably at room temperature
• 1 1/2 tsp vanilla
• About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
• 1/2 cup canned unsweetened coconut milk, whole milk, buttermilk, sour cream, or plain yogurt (Note: I love this recipe because of the fact that you can choose from a variety of options in case you don't have one of the ingredients - I used sour cream when I made it)
• 1 cup sweetened shredded coconut, preferably toasted (or an equal amound of moist, plump dried fruit, such as currants, raisins, chopped apricots, cranberries, blueberries, or halved cherries, or a combination of coconut and dried fruit - Note: I used only coconut)
  

1. To get ready, center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, and tap out the excess. Put the pans on a baking sheet.

2. Whisk the flour, baking soda, salt, and nutmeg together.

3. Working with a stand mixer, preferrably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.


4. Add the sugars and beat at medium speed for a couple of minutes, then add the eggs one at a time, beating well after each addition. Add the vanilla. You should have a satiny batter.


5. Now lower the speed and add the bananas - the batter will curdle, but that's fine; it will come together as you add the remaining ingredients.


6. Still on low speed, add the dry and liquid ingredients alternately, add the flour mixture in 3 portions and the coconut milk (or whatever liquid you used - remember to begin and end with the dry ingredients).


7. Mix just until everything is incorporated. Switch to a rubber spatula and gently stir in the coconut. Divide the batter evenly between the two pans.

8. Bake for about 45 minutes, or until the cakes are a deep golden brown. They should start to pull away from the sides of the pans and a thin knife inserted into their centers will come out clean.


9. Transfer the cakes to a cooling rack and cool for 5 minutes, then unmold and invert onto another rack to cool to room temperature right side up.

10. You can fill and frost the cakes with a variety of frostings, but as mentioned before, I chose to fill it with chocolate ganache and topped it with sweetened whipped cream. You can find the recipes for both below.

After we dug in! :

In fact, you don't even have to frost it because you can serve one layer sprinkled with confectioner's sugar accompanied by ice cream or whipped cream and/or hot fudge sauce. The fun is that it's totally up to you!
The cake will stay at room temperature for 4 days, but if you frost it with whipped cream, make sure it stays refrigerated!

Chocolate Ganache Recipe (Makes about 1 cup)

Ingredients:
4 oz semi-sweet chocolate, finely chopped
1/2 cup plus 1 tbsp heavy cream
1/4 stick (2 tbsp) unsalted butter, cut into little pieces, at room temperature

1. Put the chopped chocolate in a heatproof bowl. Bring the cream to a boil, then pour half of the cream over the chocolate and let it sit for 30 seconds.


2. Working with a whisk or rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motions.

3. When the ganache is smooth and shiny, stir in the butter piece by piece. Don't stir the ganache any more than you must to blend the ingredients - the less you work it, the darker, smoother, and shinier it will be.


4. After it's done, let it sit until it thickens to the desired consistency.

Note: It can be tightly covered and kept in the fridge for up to 5 days or frozen for up to 2 months. Let the ganache stand at room temperature to bring it back to the consistency you need; stir gently before using. You can warm it in very short spurts (5 seconds each) in a microwave, or put the ganache in a heatproof bowl over a pan of simmering water.

Whipped Cream Recipe (Makes about 1 1/2 cups)

Ingredients:
1 cup very cold heavy cream
1-5 tbsp confectioner's sugar (to taste), sifted
1/2 -1 tsp vanilla (to taste, optional)

Working with stand mixer and whisk attachment or hand mixer, beat the cream and sugar together just until the cream starts to thicken. Start beating the cream slowly - don't rush the process - and inrease the speed as the cream gains texture. Continue to beat until the cream reaches the desired consistency (high peaks for a consistency to frost the cake). Make sure to not overbeat or else the whipped cream will become grainy and look like it will sepearate. When it is just about ready to be at the right consistence, quickly beat in the vanilla.

Chocolate Cheesecake

If you're a fan of chocolate and cheesecake, you will not get enough of this. It's rich, creamy, and chocolatey with an Oreo cookie crust. To make it even more delicious, I like to serve it with chocolate sauce and a dollop of whipped cream. Go ahead and indulge with this irresistable desert...

Ingredients:
Crust-

• 30 Oreo chocolate sandwich cookies
• 1/4 cup (1/2 stick) butter or margarine, melted

Filling-

• 3 packages (8 oz each) of cream cheese, softened
• 3/4 cup sugar
• pinch of salt
• 2 tsp vanilla
• 3 eggs
• 1/2 cup sour cream
• 8 oz of bittersweet (baking) chocolate, melted and slightly cooled

1. Preheat oven to 325 degrees F. Butter a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil. To make the crust, place 30 cookies in a food processor and process for 30-45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of pan. Set crust aside.

2. Put the springform pan with the crust in the freezer while the oven is preheating. After preheating, place the springform pan on a baking sheet and bake the crust for 10 minutes. Set the crust aside to cool while making the filling.

3. To make the cheesecake filling, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.

4. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the mixture is light. Beat in the vanilla.

5. Add the egg one by one, beating for a full minute after each addition.

6. Reduce the mixer speed to low and mix in the sour cream and melted chocolate.

7. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the springform pan with some space around it.

8. Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.

9. Put the roasting pan in the oven and pour enough boiling water into it so the water comes halfway up the sides of the springform pan.

10. Bake the cheesecake for about 50 minutes to 1 hour, at which point the center should be set and the bottom wobbly. Turn off the oven and prop the door open. Allow the cheesecake to luxuriate in its water bath for another 45 minutes.

11. After 1 hour, remove the cheesecake from the oven and let it cool. Then refrigerate for at least 4 hours (overnight is better) before serving.

Recipe for Chocolate Sauce (Makes 3/4 cup)

Ingredients:
1/4 cup heavy cream
1/4 cup whole milk
1/4 cup water
2 oz bittersweet chocolate, finely chopped
3 tbsp sugar

1. Put all of the ingredients in a saucepan, and put the saucepan over medium-low heat and bring the mixture to a boil, stirring ocassionally to blend.

2. Lower the heat and let the sauce simmer for 10-15 minutes, or until it is thick enough to coat a metal spoon: if you run your finger down the back of the spoon, the sauce should not run into the track you've created.

3. If you want to use the sauce in its pourable state, let it cool for about 10 minutes and then use immediately.

4. If you want to save it for later, pack it into an airtight container and refrigerate until needed.

5. The sauce can be stored by being kept in the refrigerator in an air-tight container for up to 3 weeks. If you want to use the sauce warm, heat it gently in a microwave oven or in a bowl set over a saucepan of gently simmering water.

Mini Mango Cheesecakes

So I've been making cheesecakes for quite awhile now, and I wanted to try making mini cheesecakes using the same recipe as the bigger version. To make a long story short, I was experimenting this past weekend with various flavors and recipes, and I thought I would post this one first. This is a flavor I have wanted to try for a long time - I thought it would be something more exciting rather than the same old chocolate, vanilla, strawberry, etc. I have to say that it turned out pretty good. I did make some adjustments based on the recipe I used and I think this one should do it. So I hope you enjoy - these are certainly much more easier to make than large cheesecakes and bake much more faster (20 minutes vs. 1.5 hours!). And let's not forget they are just so cute and perfect for one serving!

Ingredients:

• 1 (8 oz) package of cream cheese
• ½ cup sugar
• ½ tsp vanilla
• 2 eggs
• 2 mangoes
• ¼ sour cream/whipping cream
• 2 tbsp all-purpose flour (optional)

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper or foil liners (foil liners are preferable).

2. With a mixer in a mixing bowl, on medium speed, beat the cream cheese until fluffy (about 3 minutes). Gradually add in the sugar and continue beating until smooth, scraping the bowl as needed.

3. Add the vanilla. Then, add the eggs one at a time, beating well after each addition. Again, scrape the bowl as needed.

4. Finally, add the sour cream and flour (if using) and mix on low speed just until incorporated.

5. Divide the filling evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cheesecakes are just set in the center, about 20 minutes.

6. Transfer the pan to a wire rack and let the cheesecakes cool in the pan for 5 minutes. Using a small offset spatula, transfer the cheesecakes to the rack and let cool completely, about 45 minutes.

7. Refrigerate the cheesecakes in an airtight container for at least overnight or up to 3 days.

Boston Cream Cupcakes

I apologize for my long hiatus...I've been busy with school! But I am back!!! Here is a recipe I made awhile back and didn't have a chance to post. It was a delicious cupcake with the custard filling and rich chocolate glaze. It reminds me of the boston cream donuts you can get at Dunkin Donuts. I got the recipe from the book 125 Best Cupcake Recipes by Julie Hasson . Enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 eggs
• 1/2 tsp vanilla
• 1/2 cup milk
  

Filling:

• 3 tbsp granulated sugar
• 2 tbsp cornstarch
• pinch of salt
• 2 egg yolks
• 1/2 cup milk
• 1/4 cup whipping cream, plus 3 tbsp divided
• 2 tsp unsalted butter
• 1/2 tsp vanilla
  

Glaze:

• 1/2 cup semisweet chocolate, chopped
• 1/3 cup whipping cream

1. Preheat the oven to 350 degree and prepare a muffin pan with paper liners.

2. In a small bowl, mix together flour, baking powder, and salt.

3. In a large bowl, whisk together sugar, butter, eggs, and vanilla until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.

4. Scoop batter into prepared pan. Bake in preheated oven for 20-25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

5. Filling: In a heavy saucepan, mix together sugar, cornstarch, and salt. Whisk in egg yolks, milk, and 1/4 cup cream until smooth. Bring mixture to a simmer over medium heat, whisking continously. Once mixture is at a simmer and begins to thicken, remove from heat but continue whisking until very thick. Whisk in butter and vanilla until butter is melted and custard is smooth.

6. Spoon custard into a small bowl. Fill a slightly larger bowl with ice. Place small bowl of custard on top of ice. Whisk custard until cool. Remove small bowl, dry bottom and sides with a towel so that no moisture gets inside the bowl. Whisk in remaining 3 tbsp whipping cream. Place a piece of plastic wrap on surface of custard and refrigerate for 40 minutes or until chilled, or for up to 2 days.

7. When cupcakes are cool, peel off paper liners. Carefully slice tops off cupcakes. Using a small spoon, scoop out about a rounded teaspoonful of cake from bottom half (being careful not to scoop a hole in the bottom. Spread a layer of reserved cooled on cut side of bottom half (filling small hole with custard, too). Replace tops of cupcakes over custard, sandwiching two halves together. Repeat with remaining cupcakes and custard.

8. Glaze: In a microwave-safe bowl, combine chocolate and cream. Microwave, uncovered, on High for 40 seconds or until cream is hot and chocolate is soft and almost melted. Stir until smooth. Let chocolate mixture sit for 5 minutes or until slightly cooled but still spreadable.

9. Spread tops of cupcakes with chocolate glaze. Place cupcakes on a platter or baking sheet and refrigerate until ready to serve. These cupcakes need to stay refrigerated so that the custard filling doesn't spoil. They can be served straight from the refrigerator or set out at room temperature for about 15 minutes before serving to remove the chill.

Devil's Food White-Out Cake

There's only one word to describe this cake: AMAZING! The next thing you should know is that I got this recipe from the book called, Baking: From My Home to Yours, by Dorie Greenspan. If you're a chocolate lover like me, you'll definitely LOVE this cake! On top of that, it's moist, dense, and fluffy with yummy chocolate pieces. When I made it for my brother's birthday, most of the cake was gone in one day! (And trust me, it's a huge 3-layer cake.) On a side note, I didn't make the frosting/filling provided in the book. In fact, Dorie Greenspan says that you can use any thick frosting to fill and frost the layers. I used my own quick and delicious vanilla buttercream frosting (you can even use a whipped cream frosting), and like I said before, the cake tasted amazing!

Ingredients:

For the cake -

• 1 1/3 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
• 1/2 cup (packed) light brown sugar1/2 cup sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla
• 2 oz bittersweet chocolate, melted and cooled (You can also use semi-sweet baking chocolate instead)
• 1/2 cup buttermilk or whole milk, at room temperature
• 1/2 cup boiling water
• 4 oz semisweet or milk chocolate, finely chopped OR 2/3 cup mini chocolate chips
  

For the filling and frosting -

• 4 cups icing sugar
  
• 1/2 cup butter (1 stick)
  
• 1 1/2 tsp vanilla
• 1/3 cup whipping cream or milk
  

1. Center a rack in the middle of the oven, and preheat the oven to 350 degrees F. Butter two 8 x 2-inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.

2. To make the cake, sift together the flour, cocoa, baking powder, baking soda, and salt.

3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.

4. Add the sugars, and continue to beat for another 3 minutes.

5. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled.

6. Reduce the mixer to low speed, and mix in the melted chocolate. When it's fully incorporated, add the dry ingredients alternately with buttermilk/whole milk (adding the dry ingredients in 3 additions, and the buttermilk/whole milk in 2 additions and beginning and ending with the dry ingredients). Scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.

7. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl, and stir in the chopped chocolate/chocolate chips. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.

8. Bake the cakes for 25-30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don't worry if the tops have a few small cracks.

9. Transfer the cake pans to a rack and cool for about 5 minutes. Then, run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

10. When you're ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and using a gentle sawing motion to even them. With the same knife, slice each cake horizontally in half. Set 3 layers aside, and crumble the fourth layer; set the crumbs aside.

11. To make the filling and frosting, with a mixer (I prefer a hand mixer because it gives me more control), beat the butter until smooth, then add the sugar and beat on medium speed for a few minutes. Finally, add the vanilla and whipping cream/milk and beat until you acquire the desired spreading consistency.

12. To assemble the cake, put the bottom layer cut side up on a cardboard cake round or on a cake plat protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with a third layer, cut side down, and frost the sides and top of the cake. Don't worry about smoothing the frosting - it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.

13. Refrigerate the cake for about 1 hour before serving. (If it's more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.

Classic Banana Bundt Cake

Before I provide the recipe, I just want to remind those that are not as familiar with baking that a bundt cake is made in what is known as a "bundt pan"...it is a special ringed tube pan that has ridges in the inside (or "fluted sides") that give the cake a pretty shape when it is done. They are also very large and are able to hold a lot of batter. Therefore, they take a longer time to bake and usually develop a delicious crust on top when they are done. When checking to see if the cake is done, it won't work to insert a normal toothpick since the cake is so big and tall- you will need a long tester. This cake was very moist, dense, and had an irresistable banana flavor! I enjoyed eating it for breakfast as well as having it as a late night indulgence with a glass of milk

Note: The recipe is from Baking: From my home to yours by Dorie Greenspan.

Makes 14 servings- Cut into thick slices- Can be served with coffee, tea, milk, or milkshakes
For storing, wrapped airtight, the cake will keep at room temperature for up to 5 days or in the freezer for up to 2 months.

Ingredients:

• 3 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 sticks (8 oz) unsalted butter, at room temperature
• 2 cups sugar
• 2 tsp vanilla
• 2 large eggs, preferably at room temperature
• About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
• 1 cup sour cream or plain yogurt

1. Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 9- to 10- inch (12 cup) Bundt pan.
Note: If you are using a silicone Bundt pan, there's no need to butter it. Also, do not place the pan on a baking sheet- you want the oven's heat to circulate through the Bundt's inner tube.

2. Whisk the flour, baking soda, and salt together.

3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.

4. Add the sugar and beat at medium speed until pale and fluffy.

5. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in.

6. Reduce the mixer speed to low and mix in the bananas.

7. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all of the sour cream or yogurt, and then the rest of the flour mixture.

8. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

9. Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.
Note: Check the cake after about 30 minutes- if it is browning too quickl, cover it loosely with a foil tent.

10. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
Note: If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.

Oreo Cheesecake

If you love Oreos AND Cheesecake like me, this is a cheesecake for you! Not only does it have an Oreo crust- the cheesecake is also filled with Oreo pieces so you can get some in every bite. And as always, the cheesecake is moist, creamy, and rich. Serve with whipped cream and it's even better! (If you want a more fluffier cheesecake, you can add an extra egg to the batter.) For TIPS on making cheesecake, check out the next post.

Ingredients:

(Makes about 16 slices)

• 1 pack Oreo chocolate sandwich cookies, divided
• 1/4 cup (1/2 stick) butter or margarine, melted
• 4 packages (8 oz each) cream cheese, softened
• 1 1/3 cup sugar
• ½ tsp salt
• 2 tsp vanilla essence
• 1 1/3 cup sour cream or heavy cream, or a combination of both
• 4 eggs

1. Preheat oven to 325 degrees F. Butter a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil. To make the crust, place 30 cookies in a food processor and process for 30-45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of pan. Set crust aside.

2. Set the oven temperature at 325 degrees F. To make the cheesecake, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.

3. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the mixture is light. Beat in the vanilla.

4. Add the egg one by one, beating for a full minute after each addition.

5. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.

6. Chop remaining cookies. Gently stir 1 1/2 cups of the chopped cookies into the cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.

7. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the springform pan with some space around it.

8. Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.

9. Put the roasting pan in the oven and pour enough boiling water into it so the water comes halfway up the sides of the springform pan.

10. Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven and prop the door open. Allow the cheesecake to luxuriate in its water bath for another 1 hour.

11. After 1 hour, remove the cheesecake from the oven and let it cool. Then refrigerate for at least 4 hours (overnight is better) before serving.

Marbled Brownies

So this is by far one of my most favorite brownie recipes. The combination of the cream cheese flavored white batter and the chocolate flavored batter with the nuts thrown in is irresistible. To top it all off, it is moist. Personally, I'm not a huge fan of dry, cake-like brownies. I would say that this brownie tastes perfect as a midnight snack with a tall glass of milk - that's how I like it anyway. 

(Makes 24)

Ingredients:

• 8 1-oz squares semi-sweet chocolate 
• 6 tbsp butter 
• 4 eggs 
• 1 1/2 cups sugar 
• 1 cup flour 
• 1/2 tsp salt 
• 1 tsp baking powder 
• 2 tsp vanilla essence 
• 1 cup walnuts, chopped

For the plain batter:

• 4 tbsp butter 
• 6 oz cream cheese 
• 1/2 cup sugar 
• 2 eggs 
• 2 tbsp flour 
• 1 tsp vanilla essence

1. Preheat the oven to 360 degrees F. Line the bottom and sides of a 13 by 9-inch pan with wax paper and grease.

2. Melt the chocolate and butter over very low heat, stirring constantly. Set aside to cool.

3. Meanwhile, beat the eggs until light and fluffy. Gradually add the sugar and continue to beat until blended. Sift over the flour, salt, and baking powder and fold to combine.

4. Stir in the cooled chocolate mixture. Add the vanilla and the walnuts. Measure and set aside 2 cups of the chocolate batter.

5. For the plain batter, cream the butter and cream cheese with an electric mixer.

6. Add the sugar, and continue beating until blended. Beat in the eggs, flour, and vanilla.

7. Spread the unmeasured chocolate batter in pan. Pour over the cream cheese mixture. Drop spoonfuls of the reserved chocolate batter on top. With a metal spatula, swirl the mixutre to marble.

8. Bake until just set, 35-40 minutes. Unmold when cool and cut into squares for serving.