This is a very lightly adapted Bruce Zipes recipe from Bruce's Bakery Cookbook. The end result is big, so it's good for a potluck offering. If you have extra, just wrap it up and freeze it. You can thaw it out when you have some berries and whipped cream handy (or when you just want a slice of cake).
Read more: The Mystery of the Philly Fluff Cake
- Active time: 25 minutes
- Total time:90 minutes
- 10 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar, divided
- 6 large eggs
- 1 teaspoon vanilla extract
- 5 ounces bittersweet chocolate, melted and cooled
- Confectioner's sugar, for dusting
Preheat the oven to 350 degrees F. Grease and flour a 12-cup Bundt or tube pan.
In a large bowl, cream together the cream cheese, butter, and shortening with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. In a smaller bowl, combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture and mix on low speed until blended - it will be very thick.
Gradually add 1 cup of the sugar and the eggs, one at a time, beating well after each addition. Add the vanilla and the remaining 1 cup sugar and continue beating, scraping down the sides of the bowl once or twice, until the batter is smooth.
Pour half of the mixture into the prepared pan. Top with the melted chocolate and swirl a knife through the batter to marble it. Top with the remaining batter.
Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Invert the cake onto a platter and cool completely. Before serving, dust with a generous amount of confectioner's sugar.