from Food Network Canada
Preparation time:
Cooking time:
Yield: 16
Ingredients
Cheesecake Filling
2 packages (250 g each) cream cheese, softened
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
1/2 cup (125 mL) unflavoured yogurt or sour cream
2 unit eggs
2 teaspoons (10 mL) pure vanilla extract
1 1/2 cups (375 mL) Chipits® Semi-Sweet Chocolate Chips, divided
Chocolate Cake Batter
1 egg
1/2 cup (125 mL) sugar
1 teaspoon (5 mL) pure vanilla extract
1/2 cup (125 mL) Crisco® Vegetable or Canola Oil
1/4 cup (50 mL) unflavoured yogurt
1 cup (250 mL) + 2 tbsp (30 mL) Robin Hood® All Purpose Flour
1/4 cup (50 mL) unsweetened cocoa powder
3/4 teaspoon (4 mL) baking powder, baking soda; each
1/2 cup (125 mL) boiling water
1/2 cup (125 mL) Chipits® Semi-Sweet Chocolate Chips
Directions
Cheesecake Filling
1.Preheat oven to 350F (180C). Grease a 10" (4 L) tube pan.
2.In a large bowl, beat cream cheese until fluffy, 1 minute. Gradually beat in sweetened condensed milk until smooth. Add yogurt, eggs and vanilla. Beat well. Stir in 3/4 cup (175 mL) chocolate chips. Reserve.
Chocolate Cake Batter
1.In a large bowl, beat eggs, sugar and vanilla until combined. Add oil and yogurt. Add next 4 ingredients. Mix until well combined. Carefully stir in boiling water. Add chocolate chips and mix.
2.Pour chocolate cake batter into prepared pan. Spoon cheesecake batter on top. Sprinkle with remaining 3/4 cup (175 mL) chocolate chips.
3.Bake in preheated oven 60 minutes, or until a toothpick inserted into cake comes out clean. Cool on wire rack. Wrap well with plastic wrap and chill 4 hours or overnight in refrigerator.
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