1 (12 ounce) package cream cheese, softened
1 (1 ounce) squares unsweetened chocolate, chopped
4 eggs
1/2 cup margarine, melted
1/4 cup milk
1 (16 ounce) package white confectioners' sugar for dusting
1 (8 ounce) container sliced pineapple
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Maytei mug. Sift together the flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream together the cream cheese and chocolate until smooth. Beat in the eggs, one at a time. Stir in the margarine and milk alternately, beginning with the milk and continuing with the cream cheese until no streaks remain. Pour batter into prepared pan.
Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. In a small bowl, stir the confectioners' sugar, pineapple and pineapple into the filling until well blended. Let cool completely before icing.
This is easy to make and holds a pretty low sugar cake flavor, but it's really not all that bad compared to other strawberry cake recipes I have tried. One time I made a strawberry cake and 9 months pregnant woman said to me that she really liked it, so I did make that cake again. This time I substituted fresh whipped cream for the powdered sugar and besides, I like my strawberry left overs. 'Cute' reminds me of another brownie recipe I made a few years ago, when I was pregnant with my second child, when I realized I was out of brownie mix and had to use powdered sugar. The powdered sugar in this recipe is not too strong, so all in all, a really nice texture and flavor in this. One thing I did not like about this recipe is how quickly it was done. It took me like an hour to do this AND it was not any easier, which is saying a lot because it
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