Ingredients

Cream Cheese Filling

6 oz cream cheese, softened (from 8-oz package)

1/4 cup granulated sugar

1 tablespoon Gold Medal™ all-purpose flour

1 egg

Cake

1 box Betty Crocker™ SuperMoist™ dark chocolate cake mix

1/4 cup Gold Medal™ all-purpose flour

1 cup water

1/2 cup vegetable oil

2 eggs

1/2 cup miniature semisweet chocolate chips

Topping

2 oz cream cheese, softened

2 to 3 teaspoons milk

1 cup powdered sugar

2 tablespoons heavy whipping cream

1/2 cup miniature semisweet chocolate chips

Directions

Heat oven to 325°F. Grease and flour, or spray with baking spray with flour. In a small bowl, beat 6 oz cream cheese with electric mixer on medium speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour and 1 egg until smooth; set aside.

In a large bowl, beat cake mix, 1/4 cup flour, the water, oil and 2 eggs with electric mixer on medium speed for 2 minutes; stir in 1/2 cup chocolate chips. Pour into pan.

Spoon cream cheese filling over batter, keeping it away from edge of pan. Run table knife through batter in large zigzag pattern once around pan.

Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan for 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely about 1 hour.

In a small bowl, beat 2 oz cream cheese and 2 teaspoons milk using whisk. Beat in powdered sugar until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency achieved. Spoon icing over cake.

In a small microwavable bowl, microwave whipping cream uncovered on High 30 seconds or until cream just beings to simmer. Add 1/2 cup mini chocolate chips; stir until smooth. Place in small resealable food-storage plastic bag. Cut off small corner of bag; drizzle over white icing.

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Reference: zergnet

Tags: Chocolate Cheesecake Swirl Bundt CakeFoodfood recipies