| Recipe: |
2 sticks butter, softened
8 oz pkg cream cheese, softened
1 ¾ c. sugar
½ c. (+) firmly packed cocoa powder
5 eggs
2 ½ c. (cake) flour
2 t. baking powder
1 t. baking soda
½ t. salt
6 oz (+) dried apricots, chopped
6 oz (+) semisweet chocolate chips
½ c. firmly packed brown sugar
Preheat oven to 350° F. The original recipe was in a 12 c. bundt pan, generously greased. I didn’t have one, and made it in a 9”x13” pan lined with parchment paper.
In a large bowl beat together butter, cream cheese, and sugar with an electric mixer until light and fluffy, about 2 min. Add cocoa and beat well. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, baking soda, and salt. Add to chocolate mixture. Beat with mixer on low speed until blended.
In a small bowl, mix apricots, chocolate chips, and brown sugar.
Spread half the batter in the pan. Sprinkle 2/3 of the apricot/chocolate mixture on top. Carefully spread the remaining batter on top (I found it worked well to drop spoonfuls on and then spread them together with a spatula). Sprinkle remaining apricot/chocolate mixture on top.
Bake 50-55 minutes in bundt pan or about 35 minutes in 9”x13” pan – until toothpick comes out clean (unless, of course, it goes through a chocolate chip). If using a bundt pan, cool 15-20 minutes and invert onto a rack to finish cooling.
adapted from 365 Great Chocolate Desserts
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