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- Preparing Time: 1 hour and 30 minutes
- Total Time: -
- Served Person: 12
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- cake:
- 1 1/2 teaspoons baking soda
- 3 tablespoons milk
- 1 3/4 cups all-purpose flour
- 1 egg
- 1/3 cup sugar
- 1/2 cup powdered sugar
- 1 3/4 cups sugar
- cream cheese filling:
- 1/2 cup butter or margarine, softened
- 2 eggs
- 4 ounces cream cheese, softened
- 1 (8 ounce) package cream cheese, softened
- cream cheese filling (recipe follows)
- 3/4 cup hershey's® special dark cocoa
- 1 1/2 cups dairy sour cream
- 1 (9 ounce) package hershey's® cookies 'n' creme baking pieces, divided
- cream cheese glaze:
- Carbohydrate 69.2
- Cholesterol 111
- Fat 29
- Protein 8.7
- Sodium 712
- Calories 561 calories;
Heat oven to 350 degrees F. Grease and flour a 12-cup fluted tube pan. Prepare CREAM CHEESE FILLING; set aside. Beat butter and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, beat well. Pour into prepared pan. Spoon cream cheese filling over cake batter. Bake 60 - 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CREAM CHEESE GLAZE; spread over top of cake, allowing glaze to run down sides. Garnish with reserved baking pieces. Cover; refrigerate leftover cake. CREAM CHEESE FILLING: Set aside 1/3 cup baking pieces for garnish. Separate remaining white chips and cookies. Beat cream cheese, sugar, egg, vanilla and salt in small bowl until smooth and creamy. Place white chips in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating until chips are melted and smooth when stirred. Blend melted chips into cheese mixture, fold in chocolate cookies pieces. CREAM CHEESE GLAZE: Beat cream cheese, powdered sugar, milk and vanilla in small bowl until smooth.
