Boston Cream Cheese Cake

in Diana's Recipe Book

Average Rating:  (total ratings: 6)

Servings: 12

Ingredients: 1 pkg. (1-layer size) yellow cake mix 3 pkg. (8 oz. each) cream cheese, softened 3/4 cup granulated sugar 2 tsp. vanilla extract, divided 3 large eggs 3/4 cup sour cream 2 oz. unsweetened baking chocolate 3 tbsp. milk 2 tbsp. unsalted butter or margarine 1 cup confectioners' sugar

Instructions: Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into springform pan. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool. Beat cream cheese, granulated sugar and 1 tsp. of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over cake layer. Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Place chocolate, milk and butter in medium microwavable bowl. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted. Add powdered sugar and remaining 1 tsp. vanilla; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight. Makes 12 servings. Note: To soften cream cheese, place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 15 seconds. Add 15 seconds for each additional package of cream cheese.

Source: DianasDesserts.com

Date: August 11, 2002

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