Post by marlaoh on Nov 1, 2004 8:29:22 GMT -6
BOSTON CREAM CHEESE PIE
1 (9 oz.) pkg. yellow cake mix
2 (8 oz.) pkgs. Philadelphia cream cheese, softened
1/2 c. granulated sugar
1 tsp. vanilla
2 eggs
1/3 c. sour cream
2 (1 oz.) sq. unsweetened chocolate
3 tbsp. Parkay margarine
1 c. powdered sugar
2 tbsp. hot water
1 tsp. vanilla
Grease bottom of 9-inch pan. Prepare cake mix as directed on package; pour batter evenly into pan. Bake at 350 degrees for 20 minutes. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer, blend well. Add eggs, 1 at a time, mix well after each addition. Blend in sour cream, pour over cake layer. Bake at 350 degrees for 35 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Melt chocolate and margarine over low heat, stirring until smooth. Remove from heat. Add remaining ingredients, mix well. Spread over cheese pie. Chill 2 hours. Ready to serve
1 (9 oz.) pkg. yellow cake mix
2 (8 oz.) pkgs. Philadelphia cream cheese, softened
1/2 c. granulated sugar
1 tsp. vanilla
2 eggs
1/3 c. sour cream
2 (1 oz.) sq. unsweetened chocolate
3 tbsp. Parkay margarine
1 c. powdered sugar
2 tbsp. hot water
1 tsp. vanilla
Grease bottom of 9-inch pan. Prepare cake mix as directed on package; pour batter evenly into pan. Bake at 350 degrees for 20 minutes. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer, blend well. Add eggs, 1 at a time, mix well after each addition. Blend in sour cream, pour over cake layer. Bake at 350 degrees for 35 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Melt chocolate and margarine over low heat, stirring until smooth. Remove from heat. Add remaining ingredients, mix well. Spread over cheese pie. Chill 2 hours. Ready to serve