Cream Cheese Sheet Cake Recipe

By traciesparks

This tender buttery sheet cake with its fudgy chocolate glaze is a real crowd-pleaser. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third slices

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. "

Ingredients

• FROSTING:
• 1 cup plus 2 tablespoons butter, softened
• 2 packages (3 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 2-1/4 cups sugar
• 6 eggs
• 3/4 teaspoon vanilla extract
• 2-1/4 cups cake flour
• 1 cup sugar
• 1/3 cup evaporated milk
• 1/2 cup butter
• 1/2 cup semisweet chocolate chips

Details

Servings 24
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour until well blended.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack to cool completely.

For frosting, in a small saucepan, combine sugar and milk ; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; frost cake. Yield: 24-30 servings.

Nutrition Facts: 1 serving (1 piece) equals 250 calories, 13 g fat (8 g saturated fat), 73 mg cholesterol, 125 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Cream Cheese Sheet Cake published in Taste of Home December/January 2001, p27