Fudge Lover’s Cream Cheese Cake
15 servings | Prep Time: 30 Minutes | Start to Finish: 2 Hours 25 Minutes
- Cake
- 1 box yellow or devil’s food cake mix with pudding
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- ¾ cup hot water
- ¾ cup vegetable oil
- 1 teaspoon vanilla
- 4 eggs
- Filling
- 1 package (8 oz) cream cheese, softened
- ½ cup sugar
- 1 egg
- ½ cup semisweet chocolate chips
- ½ cup chopped nuts, if desired
- Frosting
- 1 container vanilla or chocolate creamy ready-to-spread frosting
1 Heat oven to 350°F. Spray bottom only of 13 × 9-inch pan with baking spray with flour.
2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3 In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
4 Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.
1 Serving: Calories 480; Total Fat 25g (Saturated Fat 8g, Trans Fat 2g); Cholesterol 85mg; Sodium 430mg; Total Carbohydrate 61g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, 3 Other Carbohydrate, 5 Fat Carbohydrate Choices: 4
Simple Sparkle If you’re using vanilla frosting, sprinkle the frosted cake with chocolate chips.
