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:
- 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. - 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. - 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. - 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! 🍫🍰✨