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Chocolate Cheesecake Bundt Cake




Source of Recipe


Anna Ginsberg's Cookie Madness blog


Recipe Introduction


I would recommend using a regular 12-cup bundt, not a heavier decorative one. Or if you use the heavier one, perhaps cook it longer.


List of Ingredients




12 ounces Hershey Dark Chocolate Chips (I used the Chocolatier bittersweet chips)
2 (8 oz) blocks cream cheese, softened
1/4 cup corn syrup
1/4 cup sugar
1/2 cup egg whites (4)
2 teaspoons vanilla extract
1 box (18.25) oz Betty Crocker Devil's Food Cake mix
1/2 cup vegetable oil
3 large eggs
1-1/3 cups water (or use 2/3 coffee and 2/3 water)

Recipe



Fill a large roasting pan with a little over an inch of water. Place in oven and turn heat to 350 degrees F.
Spray a standard size (12 cup) bundt pan with flour-added Pam.

Place chocolate chips in a microwave safe mixing bowl. Microwave on high for 1-1/2 to 2 minutes, stopping every 30 seconds to stir. Using a hand-held electric mixer, beat softened cream cheese into melted chocolate. Add corn syrup and sugar and beat for two minutes or until batter starts to smooth out a bit. Stir, do not beat, in egg whites and vanilla; batter should be smooth and shiny at this point. Pour mixture into bundt pan, scraping sides of bowl to get it all in. Smooth with a spatula and rap pan on counter to bring air bubbles to top.

In same bowl (no need to rinse), combine cake mix, oil, eggs and water or water/coffee combo. Stir until combined. Using electric mixer, beat for about 2 minutes, scraping sides of bowl. Pour over cream cheese mixture.

Remove roasting pan with water from oven. Place bundt pan in water and check to make sure water goes about halfway up sides of pan. If not, pour in some extra water. Place bundt in hot water and return to oven. Bake for 60 minutes.

Remove pan from water and let cool for 20 minutes in pan. Trim cake that has risen above bundt (I didn't do this because there was very little cake above the edge). Lay a platter over the pan and carefully invert cake from pan. Let cool for a half hour or so at room temperature, then transfer to refrigerator to chill thoroughly. Don't remove the pan until after it's chilled!

The cake gets moister as it sits.