- 4 oz (125 g) light cream cheese, softened
- 2 tbsp (25 mL) granulated sugar
- 2 tbsp (25 mL) 2% milk
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) packed brown sugar
- 1/3 cup (75 mL) light sour cream
- ¼ cup (50 mL) vegetable oil
- 1 egg
- 1 egg white
- ¾ cup (175 mL) all-purpose flour
- ½ cup (125 mL) unsweetened cocoa powder
- 1 tsp (5 mL) baking powder
- 8-inch (2 L) square baking dish, sprayed with vegetable spray
- Preheat oven to 350°F (180°C).
- Filling: In a food processor or in a bowl with an electric mixer, beat together cream cheese, sugar, milk and vanilla until smooth. Set aside.
- Cake: In a large bowl, whisk together brown sugar, sour cream, oil, whole egg and egg white. In a separate bowl, stir together flour, cocoa and baking powder. Add liquid ingredients to dry, blending just until mixed.
- Pour half the cake batter into prepared pan. Spoon filling on top; spread with a wet knife. Pour remaining batter into pan. Bake for 20 to 25 minutes or until just barely loose at center.
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