Chocolate-Cream Cheese Coffee Cake From Southern Living
1 1/3 cups all-purpose flour
1/2 cup firmly packed brown sugar
2/2 cup cold butter, cut up 1 cup chopped pecans 1 (8-ounce) package cream cheese, softened
3/4 cup granulated sugar 1 tablespoon flour 1 large egg 1 teaspoon vanilla extract, divided
Chocolate Velvet Cake Batter 1 cup powdered sugar 2 tablespoons milk
Stir together 1 1/3 cups flour and brown sugar in a small bowl. Cut butter into flour mixture with a
pastry blender or fork until crumbly; stir in pecans. Set aside. Beat cream cheese at medium speed
with an electric mixer until smooth; add granulated sugar and 1 tablespoon flour, beating until
blended. Add egg and 1/2 teaspoon vanilla, beating until blended.
Spoon Chocolate Velvet Cake Batter evenly into 2 greased and floured 9-inch springform pans. Dollop
cream cheese mixture evenly over cake batter, and gently swirl through cake batter with a knife.
Sprinkle reserved pecan mixture evenly over cake batter.
Bake at 350° for 45 minutes or until set. Cool on a wire rack.
Whisk together powdered sugar, milk, and remaining 1/2 teaspoon vanilla extract. Drizzle evenly over
tops of coffee cakes.
Yield: Makes 2 (9-inch) cakes (serving size: about 24 servings)
Southern Living, DECEMBER 2003
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."