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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Boston Cream Cake

Boston Cream Cake
Ingredients
  • 1  package  (1-layer size) yellow cake mix
  • 3  packages  (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4  cup  granulated sugar
  • 2  teaspoons  vanilla, divided
  • 3/4  cup  BREAKSTONE'S or KNUDSEN Sour Cream
  • 3  eggs
  • 2  squares  BAKER'S Unsweetened Chocolate
  • 3  tablespoons  milk
  • 2  tablespoons  butter or margarine
  • 1  cup  powdered sugar
Directions

1. GREASE bottom of 9-inch springform pan. Prepare cake batter as directed on package; pour into prepared pan. Bake at 325 degrees F for 25 minutes if using a silver springform pan. (Bake at 300 degrees F for 20 minutes if using a dark nonstick springform pan.) Cool.

2. BEAT cream cheese, granulated sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cake layer in pan.

3. BAKE at 325 degrees F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300 degrees 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.

4. 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.

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