Hershey Chocolate Bar Cheesecake

I just saw this recipe on Facebook and HAD to pin it, but when I pinned from the {original} website, Pinterest blocks the page link saying they've been reported as spam. It's just a RECIPE, people. Chill out! So, here it is with a link to the original site. I promise my blog is safe. I am not spam. Although I did eat a lot of it as a child. :P
The Cheesecake Factory Copycat Recipe

Makes 1 (10 inch) Cheesecake
Cheesecake Layer:
2 (8-oz.) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
4 oz. chopped Hershey chocolate bar, melted
Chocolate Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
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 cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
2 cups 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 to 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, you can 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.
Here's a link to the original recipe which I could not find anywhere else on the internet. I hope they will appreciate me sharing so that people can pin… since they are blocking your site… 
Image credit Chef Ron
Have a beautiful weekend, Pin More Recipes! Eat More Chocolate!!! :)


Happy Mother's Day… Yesterday...

Since I decided to spend less time on Facebook and the internet in general, I sometimes miss the opportunity to post on our beloved holidays. But after someone commented on this old pic I shared last year on Pinterest, I couldn't help myself and had to post it here.

Hope you all had a wonderful Mother's Day!

Until next time… ;)


Chocolate Mayonnaise Cake with Peanut Butter Frosting!!

Chocolate Mayonnaise Cakes have been around forever. It was one of the first recipes I collected as a teenager striking out on my own. In all the years I've had that recipe, I've never made it. I am ashamed of myself. When I saw the photo of this one with peanut butter frosting, it triggered my chocolate-ometer. In other words, I need to make this. But I think I'll be making mine with Ghirardelli Cocoa. If I do, I'll report back and let you know how it was. :)

Chocolate Mayonnaise Cake with Peanut Butter Frosting~

•2 cups all-purpose Flour 
•2/3 cups unsweetened cocoa powder
  ~I prefer Ghirardelli Cocoa, it tastes heavenly...
•1 1/4 teaspoon baking soda
•1/4 teaspoon baking powder
•3 eggs
•1 2/3 cups sugar
•1 teaspoon vanilla 
•1 cup Mayonnaise (can be Light Mayo)
•1 1/3 cups water

Mix all wet items first in a mixing bowl till well blended. Add all dry items except the flour and cocoa. Once well blended, add the flour and cocoa a little at a time. Once it is well blended, pour batter into a greased (and floured?) baking pan and bake at 350° for 30 minutes and/or a toothpick comes out clean. Cool cake completely before frosting.

•3 cups powdered sugar
•1/3 cup peanut butter
•1 1/2 teaspoons vanilla

Cream together peanut butter and vanilla. Then slowly add sugar till well blended. If too thin, add more sugar. If too thick, add (about a tablespoon at a time) of peanut butter till it is creamy. Spread over cool cake. (Heat frosting in the microwave for a few seconds for easier spreading, or heat on low on your stovetop if you're opposed to microwaves)

I searched high and low on the internet to find this image so I could pin this recipe, to no avail. There are a million Chocolate Mayonnaise Cake Recipes online, but none with this frosting. The only place I found this photo was on Facebook posted by people who wanted you to "Share!" and join their FREE Weight Loss Support Group! (LOL) When I share recipes on FB, they got lost on my timeline and I never see them again, so Pinterest is my recipe file. With Pinterest, you need a blog or food site to pin from. So, here ya go! With a few changes to make it my own. :P

P.S. If you know "Jul", please give me a link to her blog or website so I can give her credit for the photo. Thanks. ;)