INGREDIENTS:6 lbs. cream cheese, softened
2 lbs., 4 oz. sugar
1 cup cocoa
2 Tbsps. vanilla extract
12 whole eggs
48 10-inch flour tortillas
Prepared fudge toppingDIRECTIONS:1. Preheat oven to 350°F. Line three 13 X 9 pans with foil for easy removal after baking. Lightly spray foil with non-stick cooking spray.
2. Beat cream cheese, sugar, cocoa and vanilla extract together until smooth.
3. Gradually add eggs, beating well after each addition. Pour 3 cups of batter (about 24 oz.) into each prepared pan.
4. Bake 35-40 minutes or until center is almost set. Cool completely. Freeze cheesecake for easier cutting.
5. Cut each cheesecake into 16 pieces, approx. 4 ½ x 1 ½. Place one cheesecake piece in the center of each tortilla. Fold tortilla edges over narrow ends of cheesecake. Starting at one unfolded edge, roll tortilla and cheesecake toward other end; fasten edge with toothpick.
6. Refrigerate until ready to fry. (Flauta may be frozen but should be thawed before frying.)
7. Heat fryer to 325°F. Fry flauta until golden brown and small bubbles form on tortilla. Drain well. Remove toothpicks.
8. Cut each flauta on the bias into 2 or 3 pieces. Arrange on serving plate. Sprinkle with powdered sugar and drizzled fudge topping.SERVINGS:4 dozenFrom:Recipe from Hershey FoodservicePHOTO CREDIT:Photo Credit: HERSHEY FOODSERVICE
