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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Mar 3, 2011

Yellow Cake Mix? How about a cheesecake...

My husband loves Boston Cream Pie, so I made him this cheesecake when he was celebrating a new job...

  18.25 ounce yellow cake mix                                Chocolate Topping:
  24 ounces cream cheese, softened                        1/2 Cup whipping cream
  3/4 Cup sugar                                                      4 Ounce Semisweet Chocolate, finely chopped
  1 Tsp vanilla                                                        4 Tsp Butter, softened
  1 Tbl Cake Flour, Optional                                                      
  3 Large Eggs                                                                           
  8 Ounce Sour Cream, NOT low fat

Preheat oven to 325 degrees F.  Grease the bottom of a 9-inch springform pan, set aside.  Prepare cake mix according to package  directions.  Pour half the batter into the prepared pan, spreading evenly (see below for ideas of what to do with the other half).  Bake for 25 minutes.  Remove pan to a wire rack.  In a large bowl, combine cream cheese, sugar, and vanilla.  Beat with an electric mixer on medium speed until smooth.  Add eggs (add flour with first egg, if using), on at a time, and beat just until combined.  Stir in sour cream.  Carefully pour cream cheese mixture over cake layer.  Bake for 50 to 55 minutes or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken.  Cool in pan on a wire rack for 15 minutes.  Using a small sharp knife, loosen edge of cheesecake from side of pan.  Cool completely (about 1 3/4 hours).  Cover and chill for 4 to 24 hours.

When chilled, if using a serving dish, Remove side of pan; transfer cheesecake to a serving plate.

In a small saucepan, bring whipping cream to simmering.  Remove from heat.  Add chocolate; stir until chocolate is melted and mixture is smooth.  Stir in butter.  Chill about 15 minutes or until mixture is slightly thickened, stirring once.  Spoon chocolate mixture onto cheesecake, spreading to cover top.  Return to refrigerator for at least 30 minutes to chill the chocolate.

So, now you have 1/2 a yellow cake batter, what to do?  Well, you could just put it into a greased and floured 9 inch cake pan and bake it along side the cheesecake base until a toothpick inserted in the center comes out clean.  Good?  Yes, but it can be better.

After you put the spring form pan in the oven, go ahead and grease and flour a nine inch cake pan.  Get the bowl with the remaining yellow cake batter stir in the following:

2 Cups Carrots, Shredded
8 Ounce Crushed Pineapple, Drained
2 Tsp Ground Cinnamon                                                       
1/2 Tsp Ground Nutmeg                                                          
1/2 Tsp Ground Ginger                                                            
1/2 Cup Coconut, OR 1/2 Cup Walnuts, Chopped

Pour this mixture into your prepared pan.

When you remove the cheesecake base, turn the oven up to 350.  You can put the cake in as soon as you take the other one out, you do not need to wait for your oven to be heated.  Bake 30 minutes or until toothpick inserted in the center comes out clean.  Frost with Cream Cheese Frosting, if desired.

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