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GERMAN CHOCOLATE UPSIDE DOWN CAKE

INGREDIENTS:

1 cup coconut
1 cup chopped pecans
1 package German chocolate cake mix
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
1 pound confectioners' sugar, about 3 1/2 cups unsifted

PREPARATION:

Grease and flour a 9x13x2-inch baking pan. Put coconut and pecans in the bottom of the pan. Prepare cake mix according to directions on box. Pour over nuts and coconut. Combine cream cheese, butter and confectioners' sugar; drop by spoonfuls on top of cake. Bake at 350?° for about 45 minutes.



CHOCOLATE CHIP CHEESECAKE

INGREDIENTS:

1 cup finely crumbled wafer chocolate cookies
3 tablespoon melted butter
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup all-purpose flour
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup mini semisweet chocolate chips

PREPARATION:

Combine cookie crumbs and butter; press in bottom of a 9-inch springform pan. Bake chocolate cookie crust at 350?° for 10 minutes. In a large mixing bowl combine cream cheese, sugar and flour, beating at medium speed of a hand-held electric mixer until smooth and well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Stir in mini chocolate chips; pour cheesecake batter into the chocolate cookie crumb crust. Place a shallow pan of hot water on the bottom rack of the oven. Place cheesecake so it sits around the center of the oven; bake at 350?° for 50 to 60 minutes. Gently loosen cake from outer ring of pan without removing; cool thoroughly before completely removing outer ring of pan. Refrigerate to chill thoroughly. Garnish with whipped cream and shaved chocolate, if desired.



DOUBLE CHOCOLATE CREAM CHEESE CAKE

Doubly rich and delicious - especially for chocolate lovers.

CAKE:

3 c. Pillsbury's best all-purpose flour
2 c. sugar
1/2 c. cocoa
2 tsp. soda
1/2 tsp. salt
2 c. hot coffee
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 eggs

FILLING:

1/3 c. sugar
8 oz. pkg. cream cheese, softened
1/2 tsp. vanilla
1 egg
6 oz. pkg. (1 c.) semi-sweet chocolate chips
1 c. finely chopped nuts
1/4 c. sugar

Heat oven to 350 degrees. Grease and flour bottom only of 13 x 9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all cake ingredients at low speed until moistened; beat 1 minute at medium speed (batter will be thin). Pour into prepared pan. In small bowl, cream 1/3 cup sugar, cream cheese, 1/2 teaspoon vanilla and 1 egg until fluffy; fold in chocolate chips and nuts. Spoon teaspoonfuls of filling evenly over batter; sprinkle with 1/4 cup sugar.

Bake at 350 degrees for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool completely. Store in refrigerator. 12 servings.

HIGH ALTITUDE: Above 3500 feet: Decrease soda to 1 1/2 teaspoons. Bake at 375 degrees for 60 to 70 minutes.



CHOCOLATE CREAM CHEESE TUNNEL CAKE

1 1/4 cups semisweet chocolate chips
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
3 tablespoons milk
1 (18.25 ounce) package chocolate cake mix
3/4 cup cold coffee
1/4 cup vegetable oil
3 large eggs
2/3 cup chopped nuts
1/2 cup heavy cream
1/2 cup semisweet chocolate chips

Preheat oven to 350*F (175*C). Grease and flour a 10-inch tube or bundt pan.

Melt 1 1/4 cups chocolate chips in double boiler over simmering water. With electric mixer, combine cream cheese, sugar, milk, and melted chocolate. Beat until smooth. Set aside.

Combine cake mix, coffee, oil, and eggs, and beat with electric mixer for 4 minutes. Pour into prepared pan. Sprinkle with nuts.

Mound cream cheese mixture around tube, but do not spread to touch sides of pan.

Bake for 55 to 65 minutes until top springs back when pressed lightly in center. Cool upright in pan one hour before inverting.

To make glaze: heat 1/2 cup cream in small saucepan over medium heat until it just begins to boil. Remove from heat and stir in 1/2 cup chocolate chips until melted and smooth. Drizzle warm glaze over cooled cake.

Store, covered, in refrigerator.



CHOCOLATE CREAM CHEESE BARS

Crust:
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon McCormick?® Ground Cinnamon
3/4 cup butter or margarine, softened

Topping:
12 ounces cream cheese, softened
1 cup sugar
1 tablespoon McCormick?® Pure Vanilla Extract
2 eggs
1 package (6 ounces) semi-sweet chocolate chips, divided
3 tablespoons milk

DIRECTIONS
1. Preheat oven to 350?°F. Combine all crust ingredients; beat until crumbly. Press into bottom of lightly greased 13x9-inch baking pan. Bake 12 to 14 minutes, or until lightly browned.

2. Meanwhile, combine cream cheese, sugar, vanilla, and eggs. Beat until smooth (about 2 minutes). Stir in 1/2 cup chocolate chips.

3. Remove crust from oven. Pour topping over crust. Return to oven; bake additional 25 to 30 minutes or until topping is set.

4. Stir remaining 1/2 cup chocolate chips and milk in small saucepan over low heat until smooth. Drizzle over cooled bars. Chill 1 hour. Cut into squares or triangles.

Variation: To prepare with a thinner graham cracker crust:

Mix 2 cups graham cracker crumbs, 1/2 cup melted butter, 1/4 cup sugar and 1/2 tsp. McCormick Ground Cinnamon together; press firmly into a 13x9-inch baking pan. Do not bake crust. Prepare cream cheese filling as directed in step 2 above. Pour filling over crust. Bake in a 350?°F oven 25 to 30 minutes. Continue with step 4.

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For Two...

I know it doesn??™t have cream cheese in it, but this is the ONLY recipe I found that serves just 2 people!

CHOCOLATE MOUSSE

2 oz. Semi-sweet chocolate
2 tbs. Water
2 Egg yolks
1/4 cup Sugar
2 Egg whites, beaten to stiff peaks

Heat chocolate and water in the top of a double boiler over barely simmering water or in a microwave until melted. Stir until blended and set aside to cool. Beat egg yolks and sugar until pale yellow and creamy. Beat in chocolate until well blended. Fold egg whites into chocolate mixture. Pour mousse into individual goblets or dessert dishes. Chill several hours or overnight.