Fudge Lover's Cream Cheese Cake
By
Sandy Young
@CerrillosSandy
1
Photo: bettycrocker.com/...4e3-2126d353acb4
Ingredients
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1 boxbetty crocker super moist yellow or devil's food cake mix. (i use the latter.)
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1 box4-serving size chocolate instant pudding and pie filling mix
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1 chot water (heat 2 minutes in the microwave)
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3/4 cvegetable oil
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1 tspvanilla extract
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4eggs
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FILLING
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18-oz. package cream cheese, softened
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1/2 cgranulated sugar
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1egg
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1/2 csemisweet chocolate chips
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1/2 cchopped pecans
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FROSTING
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11-pound can betty crocker rich & creamy vanilla or chocolate frosting
How to Make Fudge Lover's Cream Cheese Cake
- Heat oven to 350 (or 325 for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- 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!
- 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.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- 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.
- Spread frosting over cooled cake. Store covered in refrigerator. (I never store in refrigerator. It doesn't last long enough to spoil!)