Today, I'm sharing a super impressive and delicious cake recipe with you to help you get excited for the latest Eggland's Best Delivers Sweepstakes.  From now until December 22, 2017, EB is calling on fans across the U.S. to enter their city to win a visit from the EB Better Egg Truck.
Fans can enter once per day, and share on Facebook or Twitter for an additional bonus entry.  One lucky fan will also be selected at random from the winning city to receive an exclusive Better Brunch from the EB Better Egg Food Truck for them and their closest friends.  How fun is that!!  Check out Eggland's Best website to find out more information on how to enter and for the official rules.
Eggland's Best (EB) is the #1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and Riboflavin.  These amazing EB eggs have 6 times MORE vitamin D, more than double the omega-3, 10 times more vitamin E and 25 percent less saturated fat than ordinary eggs.  Independent testing has also confirmed that EB eggs stay fresher longer than ordinary eggs.  Now, if that isn't enough to convince you to pick EB eggs over ordinary eggs, then click HERE for more superior nutrition information.

Click on the links down below if you would like to follow Eggland's Best:
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Now, onto this DIVINE cake.  I got this recipe from my friend and it's seriously amazing. No one will ever know how easy this impressive cake is to make.  It starts out with a cake mix, then you prepare the cheesecake layer and spread it over the cake batter.  When it bakes, the cheesecake layer sinks to the bottom and the chocolate cake rises to the top.  The texture of this cake is fantastic. You have soft cake mixed with dense cheesecake and when it's topped with a rich silky smooth chocolate glaze, you will be in heaven.  Seriously, make this ASAP. 

Meanwhile, make sure to enter my giveaway using the Rafflecopter down below.  Giveaway is open to U.S. Residents only.  Giveaway winner will be contacted via email and must respond within 48 hours or a new winner will be selected. 

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Fudge Ribbon Cake
(Printable Recipe)

Cake Layer:
1 (15.25 oz.) Devil's Food Cake Mix
1 1/4 c. water
1/2 c. vegetable or canola oil
3 large Eggland's Best eggs

Cheesecake Layer
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. unsalted butter, room temperature
1 Tbl. cornstarch
1 large Eggland's Best egg
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract

Chocolate Glaze
2 Tbl. unsalted butter
2 Tbl. unsweetened cocoa powder
1 c. powdered sugar
1 tsp. vanilla extract
1-2 Tbl. milk

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  For the cake layer:  Combine dry cake mix, water, oil and eggs and whisk until smooth and well combined.  Pour into prepared bundt pan and spread batter out evenly.  

For the cheesecake layer:  Combine cream cheese, butter and cornstarch and beat until creamy.  Add the egg, sweetened condensed milk and vanilla and mix until smooth and creamy.  Spoon cream cheese mixture around the center of bundt pan, making sure to leave a border of chocolate cake mix around the edges.  Bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pan for 15 minutes, then invert to a cooling rack and cool completely.  When cool, prepare the glaze.

For the chocolate glaze:  Melt butter in a small saucepan over medium heat.  Whisk in the cocoa powder.  Remove from heat and stir in the powdered sugar and vanilla.  Add just enough milk to reach desired glaze consistency.  Pour over top of cake.  Allow glaze to set, then slice and serve.  Store leftover cake in the refrigerator.     

Jenn's Notes: You can use any flavor of cake mix, just make sure to prepare it according to the package directions.   


This post has been sponsored by Eggland's Best.  All thoughts and reviews are my own.  The EB nutrition value, sweepstakes information and giveaway prize was provided by Eggland's Best.
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