I should leave the above photo and end my post here leaving you wondering what on earth is that photo about. Last week while reading thekitchn.com I came across this post about cake bites on toothpicks and thought that would be perfect for a potluck or the up and coming Super Bowl party at my brother’s. What a nice and interesting way to serve cake. Since they are small can I have 9? I have had this Cream Cheese Sheet Cake recipe for over 10 years and have yet to make it. In one of Karen Cooks posts, Karen mentions having recipes cut out from magazines for years and is finally making them. That motivated me to start cooking from my folders of cut out recipes too. This cake has always looked good to me but I always forget to make it but after seeing thekitchn’s way of serving cake on toothpicks, I knew this would be the perfect cake for the job.
This cake is dense, buttery, and very tasty, reminding me of a pound cake. The chocolate glaze is so good and perfect for this cake. I also took this a step further and followed the advice of thekitchn by frosting and freezing the cake while hot for 45 minutes to make the cake more moist and dense. My fellow blogger friend, Melissa had done this too with her delicious Banana Cake adapted from allrecipes, the very same cake used by thekitchn so we know it must be good. I must say the technique worked perfectly for my cake too.
In a large mixing bowl, cream the butter, cheese, and sugar for 3 minutes on high speed. Add vanilla then one egg at a time mixing well after each egg. Add flour and mix well. Pour batter into a greased 15x10x1 inch pan. Bake at 325° for 25 minutes or until cake springs back when touched. Frost immediately with this glaze:
1 cup white sugar
1/3 cup evaporated milk
1/2 cup butter
1/2 cup semisweet chocolate chips
In a medium sauce pan combine sugar and milk and bring to a boil over medium heat. Boil for 3 minutes. Do not stir! After three minutes add chocolate and butter and stir until blended. Pour and spread over cake. Place in freezer for 45 minutes. Cut in one inch squares and place on a serving tray. Place a frilly or plain toothpick in each piece. Serves a crowd. I liked this served chilled more than room temperature. Either way though.
Note- The leftovers were greatly appreciated in my children’s lunch boxes.
Tomorrow in BRK: Beauty in the kitchen. And it ain’t me.