| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 12 | Servings | |
INGREDIENTS
| 1 | Two layer chocolate cake | |
| mix with pudding | ||
| 1/3 | c | Margarine or butter |
| 16 | oz | Cream cheese, softened |
| 1/2 | c | Sugar |
| 2 | Eggs | |
| 2 | t | Margarine or butter, melted |
| 2 | oz | Semi sweet chocolate |
| 2 | t | Corn syrup |
INSTRUCTIONS
1998 Preheat oven to 350 degrees. Prepare cake mix according to package directions, substituting margarine for oil. Reserve 1 cup of batter. Pour remaining batter into a 12 cup greased and floured fluted tube pan. Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended. Blend in eggs, one at a time. Pour over batter in the pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 30 minutes; remove to a wire rack. Combine margarine, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate is melted. Pour over cooled cake. Posted to brand-name-recipes by Nancy Berry <nlberry@prodigy.net> on Feb 12,
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Nutrition (calculated from recipe ingredients)
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Calories: 281
Calories From Fat: 183
Total Fat: 20.9g
Cholesterol: 73.4mg
Sodium: 298.2mg
Potassium: 66.4mg
Carbohydrates: 21.5g
Fiber: <1g
Sugar: 18.1g
Protein: 3.5g