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No Allergens specified
No Diets specified
Crust:
6 ounces cookie crumbs
1 stick margarine
5 ounces ground filberts (roasted)
4 Tbsps. sugar
8 ounces baking chocolate (to grate over crust)
Filling:
2 Tbsps. cornstarch
1 cup milk
12 ounces farmer cheese
18-ounce carton whipped cream cheese
ΒΌ cup sugar
1 vanilla sugar
2 eggs
Topping:
1 3%-ounce bar milk choco- late (Rosemarie)
1 tsp. coffee (dissolved in 2 Tbsps. hot water)
1 tsp. light corn syrup
Milk Cake Munch
Crust:
Combine all ingredients and press into a deep, 10-inch round baking pan.
Grate chocolate over crust.
Filling:
Preheat oven to 350 degrees.
Dissolve cornstarch in milk. Combine all ingredients an mix until smooth. Pour batter over crust in baking pan.
Bake for 1 hour, or until done.
Topping:
Melt chocolate in a double boiler. Add dissolved coffee and corn syrup and mix.
Spread evenly over cooled or frozen cake.
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