Recipe - Boston Cookies From A 1896 Cookbook

CAKE BOTTOM
1 pack (9 ounce) yellow cake mix
(one layer size)

FILLING
2 pack (8 ounce) cream cheese;
softened
One half cup Granulated sugar
1 teaspoon Vanilla
2 Eggs
One fourth cup Sour cream

TOPPING
2 Squares unsweetened
chocolate
3 tablespoon Margarine
2 tablespoon Boiling water
1 cup Powdered sugar
1 teaspoon Vanilla

Heat oven to 350º F. Cake bottom: Grease bottom of 9inch springform pan.
Prepare cake mix as directed on package; pour batter evenly into springform
pan. Bake 20 minutes. Filling: Beat cream cheese, sugar and vanilla at
medium speed with electric mixer until well blended. Add eggs, 1 at a time,
mixing at low speed after each addition, just until blended. Blend in sour
cream; pour over cake layer. Bake 35 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before
removing rim of pan. Topping: Melt chocolate and margarine over low heat,
stirring until smooth. Remove from heat. Add water and remaining
ingredients; mix well . Spread over cooled cheesecake. Refrigerate 4 hours
or overnight.

Posted to TNT Recipes Digest, Vol 01, Nr 921 by "vcamacho@gte.net"
vcamacho@gte.net on Jan 8, 1998