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I'm Just Cookin' PDF Print E-mail
Written by Darci Tomky   




Cheers to chocolate

There’s really not much to say about this recipe. I mean, I am without words right now, which is saying a lot for someone who makes her living with words.

I spotted this copycat recipe on the internet and just knew I needed to try it. For anyone who has been to the Cheesecake Factory, you know what I’m talking about.

Recipesecrets.net claims they have found the secret to the Hershey’s Chocolate Bar Cheesecake, and I’m here to tell you they have come really, really close!

Cheers to Hershey’s, lots and lots of chocolate and surviving another Valentine’s Day!







Hershey’s Chocolate Bar Cheesecake

Cheesecake Layer:
2 (8-ounce) packages cream
cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
4-ounce chopped Hershey’s
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
1 cup boiling water

Chocolate Frosting:
1/2 cup (1 stick) butter
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. 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 degrees. 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 30-35 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, 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.




Holyoke Enterprise February 21, 2013