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Fudge Lover's Cream Cheese Cake
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Prep Time:
30 minutes
Total Time:
2 hours 15 minutes
Indulgent chocolate cake oozing with cream cheese pockets and topped with decadent fudgy frosting. Delicious!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box Betty Crocker™ Super Moist™ 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
  • 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
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pan), then generously coat the bottom of a 13x9-inch pan with baking spray that includes flour.
  • In a large bowl, use an electric mixer to beat the cake ingredients on low speed for 30 seconds, then switch to medium speed for 2 minutes, scraping the bowl occasionally. Pour the batter into the pan.
  • In a large bowl, use an electric mixer to blend together cream cheese, sugar, and 1 egg until smooth and creamy. Add chocolate chips and mix well. Spoon the filling evenly over the batter by tablespoonfuls. Swirl the filling through the batter using a knife, then sprinkle with nuts.
  • Bake for 47 to 55 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely for about 1 hour, then spread frosting over it. Store the cake covered in the refrigerator.

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