The Cheesecake Factory - Hershey's Chocolate Bar C

[JJ Judkins]

* Exported from MasterCook *

The Cheesecake Factory - Hershey's Chocolate Bar Cheesecake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecake Chocolate
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cheesecake Layer:
2 packages cream cheese -- (8-ounce) softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 tsp vanilla extract
4 oz. chopped Hershey chocolate bar -- melted
Chocolate Cake:
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
Chocolate Frosting:
1/2 cup butter -- (1 stick)
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
2 cups Hershey's Milk Chocolate Chips

To prepare the cheesecake:
Preheat oven to 325 degrees F. Line a 10-inch round baking pan with
aluminum foil. Let the edges of foil extend over sides of pan and
then spray the foil with non-stick cooking spray.
In large bowl, beat cream cheese, sugar and vanilla extract at medium
speed with an electric mixer until creamy and smooth. Whisk eggs in a
bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
Stir in sour cream and melted chocolate.
Pour batter into prepared pan. Bake for 45 minutes, or until the top
just starts to turn golden.
Let the cheesecake cool completely in its pan on a wire rack then
cover and chill for 4 hours.
To prepare the chocolate cake:
Heat oven to 350°F. Grease and flour two 10-inch round baking pans.
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.
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.
To prepare the chocolate frosting:
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.
To assemble:
Spread a layer of frosting on top of one chocolate cake.
Using edges of foil as handles, remove cheesecake from pan and peel
away foil. Carefully layer the cheesecake on top of the frosted
cake. If the cheesecake becomes hard to work with, you can place
in the freezer for 20-30 minutes.
Spread some chocolate frosting on top of the cheesecake layer.
Place second chocolate cake on top and ice with frosting on top and
on all sides. Decorate the sides of the cake with Hershey's
chocolate chips.
Makes 1 (10-inch) cheesecake.

S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 8232 Calories; 410g Fat (44.3% calories from fat); 99g Protein; 1064g Carbohydrate; 6g Dietary Fiber; 1762mg Cholesterol; 7539mg Sodium. Exchanges: 11 Grain(Starch); 9 Lean Meat; 1 1/2 Non-Fat Milk; 76 1/2 Fat; 57 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0