Ingredients: |
Ingredients: 1/2 cup butter or margarine, softened (1 stick)
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups dairy sour cream
Cream Cheese Filling:
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
I-3/4 cups (9-oz. pkg.) HERSHEY'S Cookies 'n' Creme Baking Pieces, divided (or buy enough candy bars to equal 9 oz)
Cream Cheese Glaze:
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/2 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
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Directions: |
Directions: Heat oven to 350°F. Grease and flour a 12-cup fluted tube pan. Prepare CREAM CHEESE FILLING; Set aside 1/3 cup baking pieces for garnish. Separate remaining white creme chips and cookies. Beat cream cheese, sugar, egg, vanilla and salt in small bowl until smooth and creamy. Place white creme chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating until chips are melted and smooth when stirred. Blend melted chips into cheese mixture, fold in chocolate cookie pieces. Set aside. Beat butter and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, beating well. Pour into prepared pan. Spoon cream cheese filling over cake batter. Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.Prepare CREAM CHEESE GLAZE: Beat cream cheese, powdered sugar, milk and vanilla in small bowl until smooth. spread over top of cake, allowing glaze to run down sides. Garnish with reserved baking pieces. Cover; refrigerate leftover cake. |
This recipe for Cookies "N" Creme Cream Cheese Bundt Cake is from