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Chocolate Cream Filled Cake

  • 16servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Filling

  2. 1/4 cup 49g / 1.7oz Sugar

  3. 8 oz 227g Philadelphia cream cheese - softened

  4. 1 Egg

  5. Cake

  6. 2 cups 125g / 4.4oz All-purpose flour

  7. 1 1/2 cups 297g / 10oz Sugar

  8. 1/2 cup 55g / 1.9oz Unsweetened cocoa

  9. 1/2 cup 99g / 3 1/2oz Butter* - softened

  10. 1 cup 237ml Water

  11. 3 Eggs

  12. 1 1/4 teaspoons 6 1/3ml Baking powder

  13. 1 teaspoon 5ml Baking soda

  14. 1 teaspoon 5ml Vanilla

  15. Glaze

  16. 2 oz 56g White chocolate

  17. 2 teaspoons 10ml Shortening

  18. 1/4 cup 27g / 1oz Nestle's semi-sweet real chocolate chips

Instructions Jump to Ingredients ↑

  1. * do not substitute margarine Heat oven to 350F.

  2. In small mixer bowl combine all filling ingredients. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes); set aside.

  3. In large mixer bowl combine all cake ingredients. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth (2 to 3 minutes). Pour 3 cups batter into greased and floured 12-cup Bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

  4. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.

  5. Cool in pan 30 minutes.

  6. Remove from pan; cool completely.

  7. In 1-quart saucepan melt white chocolate and 1 teaspoon shortening over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.

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