Cocoa Cake

Serves: 8-12

Ingredients:

Cheese Mixture:
1 cup Humboldt Creamery Organic Cottage Cheese
1 organic egg, well beaten
¼ cup organic sugar
1 Tablespoon organic cornstarch
¼ teaspoon organic salt
¼ teaspoon organic vanilla

Cake:
1 cup organic flour
¾ teaspoon organic baking powder
¼ teaspoon organic baking soda
¼ teaspoon organic salt
⅔ cup organic sugar
¼ cup organic cocoa
¼ cup (1/2 stick) unsalted butter, melted
2 eggs, slightly beaten
¼ cup Humboldt Creamery Organic Milk
½ teaspoon organic vanilla

Directions:

Heat oven to 350 degrees.

Cheese Mixture:
Combine all ingredients from the cheese mixture using a blender. Set aside.

Cake:
In a small mixing bowl sift together flour, baking powder, baking soda, salt, sugar and cocoa, set aside.

In a separate bowl, combine melted butter, eggs, milk and vanilla; add to reserved dry ingredients. Beat 2-3 minutes.

Prepare an 8 inch square pan with butter of cooking spray. Pour half of cake batter into pan; spread evenly. Top with cheese mixture, then the remaining cake batter in dollops. Using a knife or spoon gently swirl to create a marbled effect.

Bake 30-40 minutes, testing at 30 minutes with a toothpick in multiple areas to check for done-ness, as cheese mixture may make some areas take longer to bake.

Cut into squares and serve warm or cold.