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CHIPITS COOKIES 'N' CREME Cheese Bundt Cake

CHIPITS COOKIES 'N' CREME Cheese Bundt Cake

  • PRINT

SKILL LEVEL : Intermediate

Ingredients

  • 1/2 cup (1 stick) butter or margarine, softened (125 mL)
  • 1 3/4 cups sugar (425 mL)
  • 2 eggs
  • 1 tsp vanilla extract (5 mL)
  • 1 3/4 cups all-purpose flour (425 mL)
  • 3/4 cup HERSHEY'S Cocoa (175 mL)
  • 1 1/2 tsp baking soda (7 mL)
  • 1 tsp salt (5 mL)
  • 1 1/2 cups dairy sour cream (375 mL)
  • CREAM CHEESE FILLING (recipe follows)
  • CREAM CHEESE GLAZE (recipe follows)

Directions

    1. Heat oven to 350°F (180°C). Grease and flour a 12-cup (3 L) fluted tube pan.

    2. Prepare CREAM CHEESE FILLING; set aside.

    3. 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.

    4. 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; spread over top of cake, allowing glaze to run down sides. Garnish with reserved baking pieces.

    Makes 12 servings.

    CREAM CHEESE FILLING:
    1 package (8 oz.) cream cheese, softened (250 g)
    1/3 cup sugar (75 mL)
    1 egg
    1 tsp vanilla extract (5 mL)
    1/4 tsp salt (1 mL)
    I-3/4 cups (9 oz. pkg.) HERSHEY'S CHIPITS COOKIES 'N' CREME Baking Chips (425 mL), divided

    Remove 1/3 cup (75 mL) baking pieces; set aside. Beat cream cheese, sugar, egg, vanilla and salt in small bowl until smooth and creamy. Stir in baking pieces.

    CREAM CHEESE GLAZE:
    1/2 package (4 oz.) cream cheese, softened (125 g)
    1/2 cup powdered sugar (125 mL)
    3 tbsp milk (45 mL)
    1 tsp vanilla extract (5 mL)

    Beat cream cheese, powdered sugar, milk and vanilla in small bowl until smooth.

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