|Cream Cheese Cake|
½ c cream cheese
1 c sugar
1½ c flour
1½ tsp baking powder
Heat oven to 350°. Grease a round or square pan.
Cream together the cream cheese and sugar. Beat in eggs until thoroughly mixed, then mix in the baking powder. Lastly, stir in the flour.
Spread very evenly into the pan as it won't level out in baking. Bake until it springs back when pressed, 30-40 minutes.
Yes, indeed, we're using it instead of butter in a cake. We read somewhere that you can, so today we're going to find out.
|This photograph brought to you by winter and the makers of Wite-Out.|
I have to say, this is the most delicious cake batter ever produced in the Book of Cookrye kitchen. I handed the bowl over to a friend mid-conversation saying "Here, taste this." After barely dipping his fingertip into the batter and tasting it, his eyes went really wide and after a couple of seconds, all he managed was "....whoa."
It tasted like cheesecake dip. We at A Book of Cookrye had ecstatic hopes of accidentally producing the love child of cheesecake and regular cake. We also really wanted to forget this silly oven business and get a spoon.
However, we baked this anyway. Well, we baked the majority of the batter at least. We may or may not have made sure we did a lousy job of scraping out the bowl. So, we ended up with a lumpy cream-cheese based landscape thing.
It actually kinda looks like a landscape if you squint your eyes just a bit. It held its shape so well, not even leveling out a little. We considered that we could be on the way to discovering orgasmic cheesecake cookies.
However, our hopes of cheesecake cookies were dashed when we tried it. It tasted so ordinary. It's a good cake all right, and somehow it ended up finer-textured than they usually do, but the cheesecake flavor got baked right out of it. It's still a good cake, though.
|We should have just eaten the batter.|