• 1/2 cup sugar
  • 5 teaspoons unsweetened cocoa
  • 2 Tablespoons ground cinnamon
  • 1 cup butter
  • 8 ounces cream cheese
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2-1/4 cups flour
  • 1-1/2 teaspoons baking powder
  • 3/4 cup semi-sweet chocolate chips


In small bowl blend 1/2 cup sugar, cocoa and cinnamon.

In large bowl cream together butter and cream cheese (can soften in microwave first). Add 1-1/2 cups sugar and blend until well creamed. Add Vanilla. Add eggs and beat well.
Sift and blend in flour and baking powder. Once well blended, then fold in chocolate chips (you can use more if you like it real chocolatey).

Pour half the batter into a greased 9 x 12-inch glass baking dish. Sprinkle half the cocoa, sugar, and cinnamon blend onto the batter. Spread the rest of the batter on top of the cocoa blend. Sprinkle remaining cocoa blend on top of cake.

Bake in an oven pre-heated to 325 degrees for 45-60 minutes, depending on your altitude. Test with a toothpick for doneness (be sure to check it where you won't hit a chocolate chip). Serve warm.

This keeps nicely in the refrigerator and can be reheated in the microwave (be sure to cover it loosely with a paper towel or napkin).

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Submitted 6/13/05.
Source: The Inn on Mapleton Hill Bed and Breakfast
Submitted By: Meryl