Challenging
105 min
Ingredients
- 2 1/2 Cups All-Purpose Flour
- 1 3/4 Cup Granulated Sugar
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 1/2 Tablespoon Cocoa Powder
- 1 cup CARNATION® Full Cream Evaporated Milk
- 2 Tablespoons Vinegar
- 1 1/4 Cup Vegetable Oil
- 2 Tablespoons Red Food Colouring
- 8 Ounces Cream cheese (softened)
- 1/2 Cup Granulated Sugar
- 1 large Egg
- 1/2 Tablespoon Vanilla Extract (or vanilla essence)
- 2 Tablespoons All-Purpose Flour
- 4 Ounces Cream cheese
- 2/3 Cup Powdered Sugar
- 1/2 cup CARNATION® Full Cream Evaporated Milk
Instructions
Cake Preparation:
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1. Preheat the oven to 350˚F (180˚C). Grease a large bundt pan and set aside.
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2. In a large bowl, sift 2 ½ cups flour, 1 ¾ cups sugar, baking soda, salt and cocoa powder. Set aside.
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3. Combine 1 cup Evaporated Milk and vinegar.
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4. With a hand or stand mixer combine oil, food colouring and Evaporated Milk mixture for 2 minutes.
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5. Slowly add the dry mixture to the wet mixture until just combined. Set aside
Cream Cheese Filling:
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6. Using a hand or stand mixer mix 8 oz cream cheese and ½ cup granulated sugar until well combined.
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7. Add egg, vanilla extract/essence and 2 tablespoons flour until it becomes a smooth mixture and set aside.
Cream Cheese Drizzle:
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8. Using a hand mixer, combine 4oz cream cheese, icing sugar and Evaporated Milk until it becomes a smooth glaze.
Cake Assembly:
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9. Pour 1/3 of the cake batter into the bottom of the prepared pan.
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10. Gently spoon the cream cheese filling in the center of the cake batter ensuring that it does not touch the edges of the pan.
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11. Pour the remainder of the cake batter on top ensuring that none of the cream cheese filling is visible and bake for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean.
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12. Remove from the oven and allow to cool
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13. Once cake is completely cooled drizzle with cream cheese glaze. Serve immediately.
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