Neiman Marcus Cake I Recipe -
Neiman Marcus Cake I Recipe

Neiman Marcus Cake I

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"This has a chocolate cake base topped with a cream cheese, chocolate chip and nut topping. It is very rich and very good!"

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Ingredients Edit and Save

Original recipe makes 1 - 13x9 inch cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 13x9 inch baking pan.
  2. Combine the chocolate cake mix, 1 of the eggs, and the butter or margarine and mix until smooth. Pat mixture into the prepared pan. Sprinkle the semi sweet chocolate chips and the chopped nuts evenly over the cake.
  3. Mix together the confectioner's sugar, cream cheese, and the remaining 2 eggs until well blended. Pour over the semi-sweet chocolate chips and the chopped nuts.
  4. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Let cake cool a little before cutting. Serve warm or cooled.
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  • Note: Recipe is not an official Neiman Marcus recipe.

Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2007

There is a topping for this recipe (original). 1- 8 oz. box of Cool Whip, 1/2 cup pecan pieces, 1 cup coconut all mixed well and spread over cooled cake. Then sprinkle with 2 grated Hershey's Milk Chocolate bars. This makes it completely awesome!!

Most Helpful Critical Review
Nov 06, 2003

I had high hopes for this recipe after reading all the reviews. They were all right - this cake is very rich and very good. Everyone loved it. I thought that it was just okay, since it tastes like a cream cheese brownie, and I don't particularly like cream cheese brownies. If you really want to get the cake experience with this recipe, I'd recommend baking it in a 9-inch round cake or springform pan. The brown and white looks good together and it makes for a tall cake.

Jul 16, 2007

Excellent and very rich. While I am sure it is great as is, I doubled the cream cheese,added an extra egg and a teaspoon of vanilla, but kept the sugar the same. My family loved it.

Apr 09, 2008

We loved this recipe, try it with a butter pecan flavor cake mix and put some pecans on top. Tasted like a really rich pecan pie.(p.s. just made it again for my sister, accidentally cooked for 1 hour and 15 minutes, thought I burned it but was still really good. Guess you can't ruin this one.)

May 19, 2007

When they say that this cake is REALLY REALLY SWEET and is more like a brownie, TAKE HEED!! I even used 1/2 cup less powdered sugar. I also added one egg and 1/2 cup water to the cake mixture because I wanted it more cakey. I also didn't like the way the topping was too crispy on the top. I guess what I was thinking of was a more cream cheesy, softer, topping and this definitely was not that. I'll pass on making it again..

Nov 15, 2005

I had high hopes for this, but was disappointed. Maybe I should have done it in a smaller pan. It was like brownies with this white creamy frosting that never really stayed put. Next time I might try it with a 9x9 or 8x8 as suggested for a "taller" cake. I thought the flavor was fine, but nothing amazing.

Jan 12, 2004

I have just found this website. I was looking for something easy, fast and yummy. I read all the ratings and picked this cake. I was very unhappy. I should have stopped after I read the 4 cups of sugar. It is WAY TOO rich and sweet, there is just TOO MUCH sugar, even for my husband who normally eats everything. Sorry!!!

Nov 06, 2003

I made this cake for my husband's birthday 4 months ago and he took it with him to work. His coworkers have said recently that they still think about this cake and that it's the best cake ever! My husband has requested it several times since his birthday. Very rich and very good!


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  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 70.3 g
  • 23%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 416 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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