Fudge Cream Cheese Cake

Ingredients:

• Cake:
  • 1 box Betty Crocker SuperMoist devil’s food cake mix
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 3/4 cup hot water
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 4 eggs
• Filling:
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped nuts, if desired
• Frosting:
  • 1 container Betty Crocker Rich & Creamy chocolate

Instructions:

1. Preheat the oven to 350°F (325°F for a dark or nonstick pan). Spray the bottom only of a 13 x 9-inch pan
   with baking spray with flour.
2. In a large bowl, beat cake ingredients with an electric mixer on low speed for 30 seconds, then on medium
   speed for 2 minutes, scraping the bowl occasionally. Pour into the pan.
3. In a large bowl, beat cream cheese, sugar, and 1 egg with an electric mixer on medium speed until smooth and
   creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over the top of the batter. Using a
   table knife, swirl the filling through the batter. Sprinkle with nuts.
4. Bake for 47 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool completely,
   about 1 hour. Spread frosting over the cake. Store covered in the refrigerator.

Enjoy the decadent delight of Fudge Cream Cheese Cake – a perfect blend of rich chocolate and creamy
indulgence! 🍫🍰✨