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from Sandi's cookbook

Chocolate Cream Cheese Brunch Cake




  • 2 (8 oz) packages cream cheese, softened
  • 3/4 cup sugar
  • 1 egg, separated
  • 1/3 cup Nutella
  • 2 (8 oz) cans crescent rolls
  • 1/2 cup milk chocolate chips, melted
  • Preparation:
    1. Preheat oven to 375 degrees. Spray a 9 x 13 pan with cooking spray. In a large bowl, beat the cream cheese until smooth. Add the egg yolk and sugar and mix until well blended. Fold in Nutella and set aside. Unroll one can of crescent roll dough on the bottom of the pan (pinch seams together). Spread cream cheese mixture evenly on top of crescent roll layer. Roll out second can of crescent roll on top of cream cheese layer (pinch seams together). In a small bowl, beat egg white until frothy and brush on top of crescent roll dough. Bake for 20-25 minutes until light golden brown. Drizzle and swirl melted milk chocolate around on top of cake. Let cool and serve. This can also be made the night before and refrigerated until you're ready to serve it.

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