Chocolate Cake with Cream Cheese Filling
The ease of a chocolate cake but fancied up with an easy cream cheese filling. So moist, no frosting is needed or even wanted. Seriously.
Servings: 12
Calories: 381kcal
Ingredients
- 1 Chocolate Cake Mix
- Ingredients need to prepare cake mix--As directed on the box oil, water, eggs
- 8 ounces Cream Cheese softened
- ½ cup Sugar
- ¼ cup Oil
- 1 Large Egg
- 6 ounces Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350 degrees. Grease and flour the cake pan or use baking spray with flour.
- Make the boxed chocolate cake mix as indicated on the box.
- Pour the cake batter into the pan of your choice--9x13, Bundt, cupcakes, 2-8 or 9 inch round, etc.
- In a medium bowl, make the filling by mixing together softened cream cheese and sugar. Then stir in the oil and egg.
- Lastly, fold in the chocolate chips.
- Drop the cream cheese filling into the chocolate cake batter by the spoonful. Allow the filling to sink into the batter. Swirl a knife through the filling a bit to make sure the filling is covered by the batter.
- Bake following the time suggestions on the cake mix box or until a toothpick inserted into the center of the cake comes out clean.
- Cool 10 minutes in the pan if you are inverting to a plate for serving. If you baked in a 9x13 pan no need to invert.
- Allow to cool completely. Cover with foil or plastic wrap. Store in the refrigerator.
- Best if served the next day.
Notes
❤️ This cake tastes the best on day 2, but it stays tasty for several days after that.
❤️ Refrigerate, tightly covered.
❤️ Swirl a knife through the filling a bit to make sure the filling is covered by the batter. Otherwise your filling will stay up top and can brown too quickly.
Nutrition
Calories: 381kcal | Carbohydrates: 43g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 363mg | Potassium: 229mg | Fiber: 2g | Sugar: 28g | Vitamin A: 282IU | Calcium: 83mg | Iron: 3mg
