![Philly Fluff Cake](https://cdn.statically.io/img/www.foodandwine.com/thmb/_xrIQ6RycB0gr2ZEsI0ptZjP5IQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/philly-fluff-FT-RECIPE0621-b184085513f94a29b8889d11a83e9b69.jpg)
Ingredients
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Baking spray with flour
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1 (8-ounce) package cream cheese, softened
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½ cup (4 ounces) unsalted butter, softened
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½ cup canola oil
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3 cups granulated sugar
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2 teaspoons kosher salt
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5 large eggs, at room temperature
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1 vanilla bean pod, split (or 1 teaspoon vanilla extract)
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6 ounces 60% bittersweet chocolate
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4 cups (about 17 ounces all-purpose flour
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½ teaspoon baking powder
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½ cup whole milk
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1 tablespoon powdered sugar
Directions
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Preheat oven to 300°F. Coat a 15-cup Bundt pan with baking spray (alternatively, lightly grease pan with butter, and dust with flour). Set aside.
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Beat cream cheese, butter, and oil with a stand mixer fitted with a paddle attachment on medium speed until smooth and fluffy, about 4 minutes, stopping to scrape down sides of bowl as needed. Add granulated sugar and salt; beat on medium-high speed until fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Using a paring knife, carefully scrape seeds from split vanilla bean pod. With mixer running on low speed, add vanilla bean seeds (or vanilla extract), and beat until well combined, about 1 minute.
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Place chocolate in a small microwavable bowl. Microwave on 30% power for 30 seconds. Stir well, and continue to microwave in 30-second intervals until chocolate is completely melted and smooth; set aside at room temperature to cool until ready to use.
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Whisk together flour and baking powder in a medium bowl. Gradually add flour mixture alternately with milk to cream cheese mixture, beginning and ending with flour mixture, beating on medium speed until combined after each addition. Transfer 3 cups batter to a medium bowl (reserve remaining vanilla batter in mixer bowl), and stir in melted chocolate until combined.
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Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, about 1 hour, 40 minutes to 1 hour, 50 minutes. Let cake cool in pan 10 minutes. Invert cake onto a wire rack, and let cool completely, about 2 hours. Using a fine mesh strainer, sift powdered sugar over top of cake. Cake can be stored, covered, at room temperature up to 3 days.