• Preparation Time 15 minutes plus 4 hours refrigeration
  • Baking Time 60 minutes
  • Makes 16 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cheesecake Filling
  • 2 pkgs cream cheese, softened
  • 1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • ½ cup plain yogurt or sour cream
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 ½ cup semi-sweet chocolate chips, divided
  • Chocolate Cake Batter
  • 1 egg
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ½ cup Vegetable or Canola Oil
  • ¼ cup plain yogurt
  • 1 cup + 2 tbsp Robin Hood® Original All Purpose Flour
  • ¼ cup cocoa powder
  • ¾ tsp each baking powder, baking soda
  • ½ cup boiling water
  • ½ cup semi-sweet chocolate chips

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350° F (180° C). Grease a 10” (4 L) tube pan.
  • Filling: Beat cream cheese with an electric mixer at medium speed until fluffy, about 1 minute. Gradually beat in sweetened condensed milk until smooth. Add yogurt, eggs and vanilla extract. Beat well. Stir in ¾ cup (175 mL) chocolate chips. Reserve.
  • Batter: Beat, eggs, sugar and vanilla in separate large mixing bowl at medium speed using an electric mixer. Add oil and yogurt. Add next 4 ingredients. Mix until well combined. Carefully stir in boiling water. Add chocolate chips and mix.
  • Pour into prepared pan. Spoon cheesecake batter on top. Sprinkle with remaining ¾ cup (175 mL) chocolate chips.
  • Bake in preheated oven for 60 minutes, or until a toothpick inserted into cake comes out clean. Cool on wire rack. Wrap well with plastic wrap and chill 4 hours or overnight in refrigerator.


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