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1. Flour, measuring
2. Cake, batter

8 oz. cream cheese, softened

½ cup (1 stick) butter or margarine, naturally softened (not in microwave & not melted)

½ cup solid vegetable shortening

3 cups sugar

6 large eggs, room temperature

4 tsp. lemon juice concentrate

2 cups plain flour

1 cup self-rising flour

Chocolate Cream Drizzle:

10 oz. semi-sweet chocolate chips

½ pint heavy whipping cream










Note: Cake begins in COLD oven - Cooks at LOW temp. - Cooks LONGER than usual.

If your kitchen timer only registers 1 hour, then be sure to re-set it for another 30 minutes to begin checking the cake for doneness.  Don’t just automatically snatch it out of the oven when the timer rings, like I have almost done!!!

Do NOT preheat oven.  Prepare a round tube or Bundt cake pan with Baker’s Joy spray-oil with flour in it, or grease & flour the pan.  Measure both flours & sift; then re-measure by lightly spooning into cups. Mix both flours by sifting again.

In a large electric mixer bowl on the “cream” setting, beat the cream cheese, butter or margarine, & solid vegetable shortening.  Add sugar, beat until light & fluffy.  Add eggs, one at a time, and beat until blended; then beat in the lemon juice.

Slowly add into the batter, the flours that have been sifted together, and beat only until all ingredients are well mixed.  Do not overbeat.

Pour the batter into the prepared pan and place the pan in the cold oven.  Then turn the cooking temperature to 275 degrees (This is a lower than usual cake baking temperature).

Bake for 90 minutes (1 ½ hours) to 100 minutes (1 hour 40 minutes).  Do not open oven door while the cake is baking.  When cooking time is completed, remove cake, and cool on a wire rack for 10 minutes before turning out of the pan.  Allow the cake to be completely

cool before adding the “drizzle”.

Do not make the Drizzle until the cake has cooled:

In the top of a double boiler over boiling water, combine the chocolate chips and the whipping cream.  Allow chips to melt, while stirring in the cream, until mixture is completely blended.  Pour the “Chocolate Cream Drizzle” over the cooled cake.  You may want to

refrigerate the cake since there is cream in the “Drizzle”.



As you can see by the photos, I had no “official” double boiler available to me when making the “Drizzle”.  I had made the cake at home, without the “Drizzle”, planning to finish it at our son & daughter-in-law’s home in Point Clear, Alabama.  We were celebrating grandson, Matthew’s, Big 13th Birthday.  Kim & Almand did not have a double boiler, so I ripped out their large Wok, filled it with water, & melted the chocolate chips in a flat-bottom non-stick skillet.  You know what your Mama said, “Necessity is the Mother of Invention”.  Thank goodness the world was not waiting on me to invent the wheel; we’d all still be walking!  Matthew’s birthday celebration and cake was as he said  “Awesome!”.   High praise from a 13 year old, but then he’s a really great one – A/B Honor role student, serious reader of good  books, budding professional guitarist, expert kayaker, artist, beginning sailor, all-round great guy.  This is all true, even though I am, admittedly, more than slightly biased!  Genia, his “Mom”, has done a superb job.  We love you both XOXOXO!


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