Black Bottom Cake
This recipe was one that came about when we used to go camping when I was little. My mom started making it and it's really become a favorite of all of ours!
This recipe was one that came about when we used to go camping when I was little. My mom started making it and it's really become a favorite of all of ours!
- Carbohydrate 87.2571758371998 g
- Cholesterol 112.08 mg
- Fat 35.6296969301183 g
- Fiber 2.93128857626267 g
- Protein 9.94497330373068 g
- Saturated Fat 14.543638216987 g
- Serving Size 1 1 Serving (251g)
- Sodium 10552.4094475569 mg
- Sugar 84.3258872609371 g
- Trans Fat 3.20284514779678 g
- Calories 688 calories
Step-by-step
- Preheat oven to 350?. Spray sides and bottom of a 13" x 9" cake pan.
- For the topping, beat the cream cheese, sugar and eggs together until smooth. Stir in the chocolate chips and set aside.
- Put all cake ingredients in a large bowl and mix until smooth. Pour cake mixture into the pan. By the spoonful, put cream cheese mixture over the top of the cake.
- Bake at 350? for 50 minutes. Top should begin to turn golden brown.
Pouring a heavy cream cheese and chocolate chip mixture over raw cake batter requires exact oven management to ensure both layers finish cooking simultaneously. Many versions of this dessert fail because cooks misjudge the density of the cream cheese topping relative to the fluid batter underneath, leading to a raw center or an overbaked crust. Mastering this specific structure demands careful attention to pan preparation and baking times.
- Beat the cream cheese, sugar, and eggs at room temperature to prevent lumps from forming before the chocolate chips are folded in.
- Distribute the cream cheese dollops evenly by the spoonful rather than pouring the mixture in one heavy mass, which causes sinking.
- Set the oven temperature strictly to 350 degrees Fahrenheit and monitor the bake for 50 minutes until the top turns golden brown.
- Use a metal 13-inch by 9-inch cake pan instead of glass to ensure heat conducts evenly through the thick batter.
- Allow the cake to cool completely on a wire rack before slicing to let the cream cheese layer set firmly.
Proper temperature control prevents the chocolate chips from scorching during the 50-minute bake. Observing the golden brown visual cue ensures the interior reaches safety without drying out the crumb.
