Chocolate Cream Filled Cake

Recipe Ingredients

		Filling
1/4 cup	49g / 1.7oz	Sugar
8 oz	227g	Philadelphia cream cheese - softened
1		Egg
1 teaspoon	5ml	Vanilla
		Cake
2 cups	125g / 4.4oz	All-purpose flour
1 1/2 cups	297g / 10oz	Sugar
1/2 cup	55g / 1.9oz	Unsweetened cocoa
1/2 cup	99g / 3.5oz	Butter* - softened
1 cup	237ml	Water
3		Eggs
1 1/4 teaspoons	6.3ml	Baking powder
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Vanilla
		Glaze
2 oz	56g	White chocolate
2 teaspoons	10ml	Shortening
1/4 cup	27g / 1oz	Nestle's semi-sweet real chocolate chips

Recipe Instructions

* do not substitute margarine

Heat oven to 350F.

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

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.

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

Cool in pan 30 minutes.

Remove from pan; cool completely.

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.

Source:
Cooking Light, Guilt-Free Desserts

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