Fudge Lover's Cream Cheese Cake

Sandy Young


This recipe arrived in my INBOX from Betty Crocker one day in February 2011. It has become one of our favorite cakes!

Photo: bettycrocker.com/...4e3-2126d353acb4


★★★★★ 1 vote

40 Min


  • 1 box
    betty crocker super moist yellow or devil's food cake mix. (i use the latter.)
  • 1 box
    4-serving size chocolate instant pudding and pie filling mix
  • 1 c
    hot water (heat 2 minutes in the microwave)
  • 3/4 c
    vegetable oil
  • 1 tsp
    vanilla extract
  • 4

  • 1
    8-oz. package cream cheese, softened
  • 1/2 c
    granulated sugar
  • 1
  • 1/2 c
    semisweet chocolate chips
  • 1/2 c
    chopped pecans

  • 1
    1-pound can betty crocker rich & creamy vanilla or chocolate frosting

How to Make Fudge Lover's Cream Cheese Cake


  1. Heat oven to 350 (or 325 for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  2. As with most cake mixes, in large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. You'll find this so very easy!
  3. In large bowl, beat cream cheese, sugar, and 1 egg on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Use a table knife to swirl filling through batter. Sprinkle with nuts.
  4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  5. The recipe calls for canned frosting, but I make my own, using the recipe on the 1 pound box of confectioners' sugar. I haven't tried chocolate frosting because I think that would be TOO much chocolate. It would be good, though, if you use a yellow cake mix.
  6. Spread frosting over cooled cake. Store covered in refrigerator. (I never store in refrigerator. It doesn't last long enough to spoil!)

Printable Recipe Card

About Fudge Lover's Cream Cheese Cake

Course/Dish: Cakes

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