Fudge Cream Cheese Cake

 

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! 🍫🍰✨

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