| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 12 | Servings | |
INGREDIENTS
| 1 | pk | (9 ounce) yellow cake mix (one layer size) |
| 2 | pk | (8 ounce) cream cheese; softened |
| 1/2 | c | Granulated sugar |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 1/4 | c | Sour cream |
| 2 | Squares unsweetened chocolate | |
| 3 | tb | Margarine |
| 2 | tb | Boiling water |
| 1 | c | Powdered sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
CAKE BOTTOM FILLING TOPPING Heat oven to 350º F. Cake bottom: Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into springform pan. Bake 20 minutes. Filling: Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in sour cream; pour over cake layer. Bake 35 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Topping: Melt chocolate and margarine over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well . Spread over cooled cheesecake. Refrigerate 4 hours or overnight. Posted to TNT Recipes Digest, Vol 01, Nr 921 by "vcamacho@gte.net" <vcamacho@gte.net> on Jan 8, 1998
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