Cream-Filled Chocolate Cake

Serves 16


1/4 cup sugar
1 package cream cheese, softened
1 large egg
1 teaspoon vanilla extract

2 cups flour
1&1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup butter, softened
3 large eggs
1&1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

2 ounces white chocolate
2 teaspoons vegetable shortening
1/4 cup semi-sweet chocolate chips


- Heat oven to 350°F.

- Combine all filling ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until smooth; set aside.

- Combine all cake ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth.

- Pour 3 cups batter into greased and floured 12-cup bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

- Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

- Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm.

- Repeat with remaining shortening and chocolate chips. Store refrigerated.

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