OCTOBER 23RD – BOSTON CREAM PIE

Boston Cream Cheesecake

Crust: 

1 pkg. of one-layer yellow cake mix

Filling:

16 oz. cream cheese, softened

½ c. sugar

1 tsp. vanilla

2 eggs

1/3 c. sour cream

Topping:

2 squares unsweetened chocolate

3 Tbsp. butter

2 Tbsp. boiling water

1 c. powdered sugar

1 tsp. vanilla

Preheat oven to 350°. For the crust: grease bottom of 9” spring form pan. Prepare cake mix according to package directions. Pour cake batter evenly into bottom of spring form pan. Bake about 20 minutes. For filling: Beat cream cheese, sugar & vanilla. Add eggs one at a time, mixing well after each addition. Blend in sour cream, pour over the cake layer. Return to oven and bake an additional 35 minutes. Loosen sides of cake before removing cake from pan. For topping: Melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients. Spread over top of cheese cake. Refrigerate. Garnish with strawberries.

(05/11/07)