Cheesecake - Chocolate Swirl

 Cheesecake - Chocolate Swirl

4 squares Semi-Sweet Chocolate Squares

2 pkg Cream Cheese, original - Philadelphia - 8 oz softened, divided

1/2 cup Sugar divided

2 Egg(s) divided

1 Oreo Pie Crust

1/2 tsp Vanilla

1. Heat over to 350.

2. Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min, stirring every 30 sec. Stir until chocolate is completely melted.

3. Add 1 pkg cream cheese, 1/4 cup sugar and 1 egg, beat with whisk until blended. Pour into crust.

4. Beat remaining cream cheese, sugar, egg, and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with a knife.

5. Bake 40 min or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature for 10 min before serving.

Serves: 8

Chocolate Melting Cake (Carnival Cruise Lines)

6 ounces Chocolate chips, dark

3/4 cup Butter (6 ounces)

4 Egg(s) Room Temperature

1 cup Sugar (6 ounces)

1/2 cup Flour (all-purpose) (2 ounces)

Preheat oven to 400 degrees

Melt the chocolate and butter

Mix the eggs and sugar and whisk for a few minutes, then add the flour

Add the egg mixture to the melted chocolate and butter and mix

Pour the mix into a greased mold

Baked directly in the oven at 400 degrees for 14 minutes

Serve with ice cream and/or fruit garnish

Hershey's "Perfectly Chocolate" Chocolate Cake & Frosting

The recipes cake from the back of the Hershey's Cocoa (Natural Unsweetened) box. Yep!

Hershey's "Perfectly Chocolate" Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. 

This was the outcome of the cake I made using this recipe!