Enjoy a delicious desert!


  • 125g PHILADELPHIA Block Cream Cheese, softened

  • 75g butter, softened

  • 3/4 cup caster sugar

  • 3 eggs, lightly beaten

  • 2 teaspoons vanilla

  • 11⁄3 cups SR flour

  • 1/2 teaspoon baking powder

  • 200g CADBURY Milk Baking Chocolate, broken into pieces

  • 25g butter, extra, softened

  • 11/4 teaspoons mixed spice

  • Topping

  • 100g CADBURY Milk Baking Chocolate, extra, roughly chopped


  • 1.

    Conbine the PHILLY, butter, sugar, eggs and vanilla in a mixing bowl. Stir in the sifted flour and baking powder and mix with an electric mixer until smooth and pale in colour.

  • 2.

    Combine the chocolate, extra butter and spice in a bowl over simmering water. Stir until the chocolate has melted.

  • 3.

    Spoon one quarter of the PHILLY mixture into the base of a greased 21cm x 11cm loaf pan. Spread one third of the melted chocolate over the cake mixture. Repeat layers, finishing with a layer of the cake mixture. Sprinkle with extra chopped chocolate.

  • 4.

    BAKE in a moderate oven 180°C for 1 hour or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 903kj
  • Fat Total 30g
  • Saturated Fat 17g
  • Protein 20g
  • Carbohydrate 133g
  • Sugar 20g
  • Sodium 111mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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 When it comes to spreading the chocolate layer over the cake mixture, don’t delay! It firms quickly as it cools.

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