Philly Fluff Cake

 It's Blogger's Choice time again - my favorite Recipe Swap hosted by A Taste of Home Cooking. I was given a blog that I'm very familiar with, I Was Born to Cook, so I knew I'd have a hard time deciding. Melissa, the blog's author, has a ton of great recipes, from apps, pasta, and main dishes to a huge index of sweets.

Once again, I chose to bake something for the Swap. My friend's birthday was last weekend, and I was going to be cooking dinner for her, so I thought baking a cake would be a nice surprise, especially since my friend is always the one doing the baking! Unfortunately we had to change her plans and we couldn't get together, but I still made the cake in her honor.

I looked through the list of sweets on Melissa's blog, and what a list it is! It was so hard to choose, but then I saw a cake that I had never heard of - a Philly Fluff Cake. It looked delicious, sounded like something I could handle, and I already had most of the ingredients on hand.  

My favorite thing about this cake was the layer of swirled chocolate. It looked so pretty when I cut into the cake, and it added another level of sweetness to an already delicious cake.

Jon, our daughter, my parents, and a few people at work ate this cake and loved it! (Jenny, I'm sorry you missed it but I will make it for you another time!!) I'm so happy that I was able to bake a delicious cake from scratch, and that I now have a cake that I can make for parties and holidays (I know, I know, it's not that hard, but baking hasn't been my thing!). My recent successes are even making me think about investing in a Kitchen Aid Mixer!

Just one more picture before I share the recipe. I was taking pictures when all of the sudden I saw a little hand reaching for the slice of cake. I caught her!!!

Philly Fluff Cake
Source: I Was Born to Cook

Ingredients

• 10 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup vegetable shortening
• 2 cups AP flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups sugar, divided
• 6 eggs
• 1 teaspoon pure vanilla extract
• 5 ounces bittersweet chocolate, melted and cooled
• Confectioners’ sugar for dusting

Directions

• Preheat oven to 350 degrees.
• Butter and flour a bundt pan.
• Beat cream cheese, butter and shortening together until light and fluffy.
• Add flour, baking powder and salt. Beat on low until combined. Batter will be thick.
• Gradually add 1 cup sugar and eggs, one at a time, beating completely between each one.
• Add vanilla and remaining sugar. Continue beating until batter is smooth, scraping sides of bowl a few times.
• Pour half the mixture into prepared pan.
• Add chocolate and swirl the batter with a knife to spread chocolate through.
• Top with remaining batter and bake for about 60-65 minutes, or until a toothpick comes out of center clean.
• Cool for about 15 minutes then invert carefully onto cake platter to cool completely. Before serving, sprinkle with a generous amount of confectioners’ sugar.

 

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