Dylan's Philadelphia fluff cake

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This recipe comes from Seriouseats.com, and it's a good one. Its good in a Bundt pan or two loaf pans. 

 

Ingredients

• 10 ounces cream cheese, softened

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup vegetable shortening

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 2 cups granulated sugar, divided

• 6 large eggs

• 1 teaspoon vanilla extract

• (optional) 5 ounces bittersweet chocolate, melted and cooled

• Confectioner's sugar, for dusting

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Directions

1. ​

   Preheat the oven to 350 degrees F. Grease and flour a 12-cup Bundt or tube pan.

2. ​

   In a large bowl, cream together the cream cheese, butter, and shortening with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. In a smaller bowl, combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture and mix on low speed until blended - it will be very thick.

3. ​

   Gradually add 1 cup of the sugar and the eggs, one at a time, beating well after each addition. Add the vanilla and the remaining 1 cup sugar and continue beating, scraping down the sides of the bowl once or twice, until the batter is smooth.

4. ​

   If you are using the chocolate - Pour half of the mixture into the prepared pan. Top with the melted chocolate and swirl a knife through the batter to marble it. Top with the remaining batter.

5. ​

   Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Invert the cake onto a platter and cool completely. Before serving, dust with a generous amount of confectioner's sugar.