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


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


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


1Heat oven to 350 (or 325 for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2As 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!
3In 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.
4Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
5The 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.
6Spread frosting over cooled cake. Store covered in refrigerator. (I never store in refrigerator. It doesn't last long enough to spoil!)

About this Recipe

Course/Dish: Cakes