Categories: Cake, Dessert, Paula Deen
Ingredients
- 1 1/2 cups butter , softened
- 3 cups sugar
- 5 large eggs
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup whole buttermilk
- Cream Cheese Filling:
- 1 (8 ounce) package cream cheese , softened
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
Directions
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Make the filling: in a small bowl, beat cream cheese and sugar at medium speed with a mixer until smooth.
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Add egg and vanilla, beating until combined; set aside.
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Preheat oven to 325°.
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Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
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In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.
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Add eggs, one at a time, beating well after each addition.
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Beat in vinegar and vanilla.
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In a medium bowl, combine flour, cocoa, salt, and baking soda.
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Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
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Spoon half the batter into prepared pan.
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Top evenly with cream cheese filling.
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Spoon remaining batter over filling.
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Bake for 1 hour and 10 minutes to 1hour and 15 minutes OR until a pick comes out clean.
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Let cool in pan for 10 minutes.
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Remove from pan, and cook completely on a wire rack.
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Garnish with powdered sugar, if desired.