Chocolate Cream Cheese Cake

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 16
• 2 cups sugar
• 1 cup oil
• 2 large eggs, beaten lightly
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup cocoa, measured then sifted
• 3 cups flour
• 1 cup sour milk or 1 cup buttermilk
• 1 cup warm, brewed coffee
• 1/4 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 1 egg
• 1 cup miniature semisweet chocolate chips
• 1 cup confectioners' sugar
• 3 unsweetened chocolate squares, melted and cooled
• 2 tablespoons unsalted butter
• hot water (to thin if needed)

Recipe

• 1 preheat oven to 350 f.
• 2 generously grease a 10 inch bundt or tube pan (bundt is best for this recipe).
• 3 combine sugar, oil and eggs.
• 4 beat for one minute until smooth.
• 5 add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand).
• 6 set batter aside.
• 7 for filling, cream sugar with cream cheese.
• 8 add vanilla, egg and chocolate chips.
• 9 blend until smooth.
• 10 ladle half of batter into pan.
• 11 spoon filling evenly over this layer.
• 12 cover with remaining batter.
• 13 bake for 70 minutes or until cake tests done.
• 14 top should spring back when touched.
• 15 let cake cool at least 30 minutes before removing from pan.
• 16 if cake sticks, place on a warm burner to loosen up and help release cake.
• 17 cake will firm up as it comes to room temperature.
• 18 for glaze, combine all ingredients to form a pourable liquid.
• 19 thin with hot water if necessary.
• 20 pour over cooled cake.
• 21 this cake freezes well and keeps for several days covered at room temperature.