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Rich Chocolate Sponge Cake

4 tablespoons unsweetened cocoa powder
2/3 cup milk
2 packages (3 ounces each) cream cheese , softened
1/3 cup butter , softened
1 1/4 cups firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose four
2 teaspoons baking powder

Preheat oven to 350 degrees F. Grease a decorative 6-cup cake
mold. In a saucepan, mix together cocoa powder and milk over low
heat, stirring occasionally, until mixture is smooth and bubbles
appear around the edges of a pan. Cool completely. Beat together
cream cheese and butter at medium speed until blended and smooth.
At high speed, beat in brown sugar until light and fluffy. Add
eggs , 1 at a time, beating well after each addition. Stir in
vanilla. Mix together flour and baking powder. At low speed,
alternately beat flour mixture and cocoa mixture into cream cheese
mixture. Spoon batter into prepared pan: smooth top. Bake cake
until a toothpick inserted in the center comes out clean, 45-50
minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn
cake out onto rack to cool completely. Dust with confectioners'
sugar. Makes 8 servings.


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