for Cheesecake :24 oz cream cheese, softened and cut into chunks
½ cup granulated sugar
2 eggs
¼ cup dairy sour cream
1 tspn vanilla extract
for Chocolate Cake : 4 oz unsweetened chocolate
½ cup (1 stick) butter
2 cup granulated sugar
4 eggs
2 tspn vanilla extract
1 ½ cups all-purpose flour
1 qty Chocolate Glaze for sides
1 qty German Chocolate Topping
whipped cream for garnish (optional)
for Chocolate Glaze :½ cup semisweet chocolate chips
2 tbsp whipping cream
for German Chocolate Topping : 2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 tspn vanilla extract
1 cup flaked coconut
1 cup chopped pecans
For Cheesecake : On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
For Chocolate cake :In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.
With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 ½" springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425°F oven for 15 minutes.
Reduce oven temperature to 350°F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream, if desired.
For Chocolate Glaze : In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
For German Chocolate Topping : In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extractbsp Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.
This blog is about things like scenes suck!!! There's no way around it..Go vegetarian!!! Firestorm to purify. The list goes on and on... What sad and pathetic that so many scensters out their derived their entire education and belief system from crap like this. The purpose of my mockery was originally an experiment to see how people took themselves. Now its blown into a infamous thing. Some praise me,while other would like to know who this Ghouliegirl person is and beat the hell out of me. Either way, its been an amusing ride so far... To be blunt I could care less if my blog pisses you off. I love making people laugh,no doubt about that, but I don't mind getting on the nerves of the many idiots out there that take themselves FAR too seriously. I actually pitty these BrAiNDeAd victims who take the contents of my pages way too seriously. I mean really FOLKS, LOOK AT IT. How can you get angry at this stuff??? It's people that set a bad example for the rest of your... hrm, what's a good word to use... "brethren".
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