“You will need 4 3" cans (chicken, tuna) well washed and dried for these recipes..choice of crumbs is up to you..graham, van..choc etc”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Thinly spread bottom and sides of can with margarine.evenly coat bottom and sides of can with crumbs, then press into place.
  2. Batter:.
  3. beat cream cheese til smooth -- add sour cream and egg, mixing thoroughly, quickly blend in melted chocolate and remaining ingredients.
  4. The batter may begin to stiffen as the chocolate cools --
  5. Pour equal amounts into pans and bake at 325* for 25-30 minutes.
  6. Gently tap pans with flat of fingernail.
  7. cakes are ready when edges are semi-set and center still jiggles.
  8. DO NOT OVERBAKE!
  9. remove cakes from oven and let set 1 hour.
  10. until they reach room temperature.
  11. Run a smooth knife around sides of can, invert them onto saucers.then invert them onto serving plates.crumb side down.
  12. cover and refrigerate 1 hour.
  13. Add desired topping before serving.
  14. Refrigerate pans while preparing batter.

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