This resembles sour cream in many ways, except it is softer and has a little more acidity. Use it to decorate anything, including pies and soup. For sour whipped cream, try whipping it with some sugar!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 45 mins |
| Servings: | 12 |
| Yield: | 1 13×9-inch cheesecake |
Ingredients
- 1 package Duncan Hines® Moist Deluxe® Fudge Marble Cake Mix
- 2 (8 ounce) packages cream cheese
- 8 ounces milk chocolate, melted
- 3 large eggs
- ⅔ cup whipping cream
- ¼ cup butter or margarine, melted
- whipping cream
- fresh strawberries
Instructions
- Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan.
- For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside.
- For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.
- Bake at 350 degrees F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 18 g |
| Sodium | 435 mg |
| Sugars | 30 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it, used chocolate gram crackers for a substitute.
This recipe is delicious. However, the crust was awful. It came out rock hard and overwhelmingly sweet. Next time I’ll save the cake mixture and just use old fashioned graham crackers instead.
I love this recipe