Today I thought I'd share one of my recent cravings. ShawnTooley's Cream Cheese Sheetcake. I made it valentine's week for a "sweet swap" but it didn't satisfy my craving so I had to make another pan this week (yes that would be a jelly roll pan). Think cross between soft white cake and cheesecake with a texas sheet cake style cooked chocolate frosting. They are fast easy and makes alot! I had great plans of dropping a few postpartum pounds before a party this weekend so I would actually have more than 3 pants options but alas- the cake squares have thwarted my plan.
This is a recipe from our good friends the Tooley's- as the story goes Shawn was making these and misread the cream cheese directions and put in 16 oz instead of 6 oz as the recipe called for. The mistake proved providential and alas the improved recipe was born! After talking to our friend Jennifer (seen here at one of our late night frosting makings) the other week, about more recipes, I was missing their family, so I made these in honor of them. In our family, recipes often bear the name of the person who introduced us to them for example Kearsley Casserole (once brought to us by my friend loranna's mom) or Lauren's (college roommate) Penne Arribiata, Aunt Dawn's Special Chicken, Shelah's Best Birthday Cake, Jennifer's Festive Salad. It is one more way to remember the people I love and how they have touched my life.
So without further ado...
Shawn Tooley's Cream Cheese Sheetcake
1 c.+ 2 Tbsp. butter or marg.
2 pkgs (8oz) cream cheese (i used the neufatchel and it works fine)
2 1/4 c. sugar
1 t. vanilla extract
2 1/4 c cake flour (if you don't have this you can do the flour cornstarch substitution)
1 c. sugar
1/3 c evaporated milk
1/2 c butter or marg.
1/2 c. semi sweet choc. chips
In a bowl, cream butter cream cheese and sugar. Add eggs one at a time, mix well after each. Pour into greased jelly roll pan (15x10). bake at 325 for 30-35 min. For frosting combine milk and sugar, bring to a boil over med heat. then turn heat down, cover and cook for 3 min (do not stir). Then stir in butter and choc chips until melte and smooth. Cool slightly, pour over cooled cake. 24-30 servings.