Cheesecake Chocolate Cake (bars)

[Olga Drozd]

CHEESECAKE CHOCOLATE CAKE:

This dessert satisfies both cravings at once.  Rich chocolate cake batter is topped with a creamy cheesecake mixture.  The cheesecake topping melds into the chocolate cake making this dessert moist and tasting like the new Philadelphia chocolate cream cheese spread. CHEESECAKE MIXTURE: 1 (8 ounce) package cream cheese, softened 2 Tablespoons butter, softened 1 (14 ounce) can sweetened condensed milk (not evaporated milk) (300 mL) 1 egg 2 Tablespoons water 2 teaspoons vanilla CAKE: 4 (1 ounce each) squares unsweetened chocolate 1/2 cup sugar PLUS 1 1/4 cups sugar (divided) 2/3 cup water 1/2 cup butter, softened 3 eggs 3/4 cup milk 2 teaspoons vanilla 1 2/3 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt

To make the cheesecake mixture:  In a large bowl, beat together all the cheesecake ingredients until thoroughly mixed.  Set aside.

To make the cake:  In a small saucepan, melt the chocolate with the 1/2 cup of sugar and water, stirring occasionally.  Remove from the heat and set aside.

Preheat the oven to 350º F.

Grease and flour a 9 x 13 inch baking pan.

In a large bowl, cream the butter with the 1 1/4 cups of sugar until the sugar is fully incorporated.  Beat in the eggs, then the chocolate mixture, milk and vanilla.

In another bowl, stir together the flour, baking powder baking soda, and salt.  Add to the chocolate mixture, stirring until the dry ingredients are incorporated.

Turn the batter out into the prepared pan.  Gently spread the cheesecake mixture over the chocolate batter. ( I used a 1/2 measuring cup to spread the mixture from one end of the pan to the other end until all the cheesecake mixture was used up).

Bake the cake for 1 hour or until a toothpick inserted in the center comes out clean.  Transfer the pan to a rack to cool.  Yield: 16 servings.