This taco-seasoned meatloaf with Mexican influences is a delectable dish for comfort food. Everyone enjoyed it when my Mexican grandma used leftover corn tortilla chips in our meatloaf. Everyone asked for the recipe and seconds.
| Servings: | 12 |
| Yield: | 1 to 9 – inch round cake |
Ingredients
- 1 cup white sugar
- ⅓ cup butter
- 1 cup yogurt
- 1 ½ cups all-purpose flour
- 3 eggs
- ¼ teaspoon vanilla extract
- 2 teaspoons baking powder
- 12 (1.5 ounce) bars milk chocolate candy
- 2 cups cream cheese
- 3 eggs
- ¼ teaspoon vanilla extract
- ¾ cup white sugar
- ¼ cup confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a 9 inch round pan.
- In a large bowl, cream the butter or margarine and 1 cup sugar. Beat in 3 eggs. Blend in yogurt. Combine the flour and baking powder; add to the creamed mixture. Stir in 1/4 teaspoon vanilla. Melt 6 chocolate bars; blend into the batter. Pour batter into prepared pan.
- Bake for 30 minutes, or until the cake tests done. Allow to cool for 10 minutes in the pan.
- Cut a hole in the center of the cake that does not go all the way through the cake. Melt another 6 sweet chocolate bars, and pour into the hole.
- Beat cream cheese, 3 eggs, 1/4 teaspoon vanilla, and 3/4 cup sugar together until smooth. Pour over the cake. Bake for 20 minutes.
- Sprinkle confectioners’ sugar on the top of the cake. Return to oven. Bake until the sugar melts and browns. Serve.
Nutrition Facts
| Calories | 634 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 21 g |
| Sodium | 307 mg |
| Sugars | 58 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
It was really good, it lookes nothing like the picture but it went well. I would add a teaspoon of salt to balance it and add a little bit of oil to moisten it up.
I followed the others’ reviews and put it in a bigger pan; also, made several holes in the cake instead of a big one in the centre. And served it cold, because there was nobody around when it was warm… I cut it into squares and my kid’s friends (they are 11) liked it a lot.
I onitted the bottom layer of this recipie (it was to bland) and used a box brownie mix instead…much, much better
My daughter and her friend chose this recipe and proceeded to make it without reading the reviews. All I can say is: USE A BIGGER PAN! We followed the directions and tried to make it work with the 9″ pan called for in the recipe. Much too small – it overflowed, there was not enough room for the cheesecake mixture, or the extra chocolate. We had to throw the mess away – waste of money! We should have read the reviews first 🙂
this was the best iever tasted.so so so so yummy.it is more than 5 stars.
GREAT RECIPE!!! EVERYONE LOVED IT AT THANKSGIVING!!! 🙂
In all honesty I find it difficult to recommend this recipe. It tasted fine I suppose but a week later with three kids in the house there is still half of the cake still in the ‘fridge. The instructions say to put the batter in a 9” cake pan and then later to put the cheese on top of it. I had serious doubts about that when I saw the amount of batter for the bottom. Against my better instincts I did as I was told. Once baked, there was no way to fit the cheese top in the pan. I transferred the baked bottom to a 9” springform pan which, of course, has higher sides. It worked out ok. Make sure the pan is put together properly and use aluminum foil to wrap to outside to prevent leaks. Philadelphia Cream Cheese no longer tells you how many cups are in an eight oz. package So beware, it takes two. If you want the center to be soft when serving, timing is important. Whether for family or guests, perhaps you have other things to do rather than fuss over this timing issue.