Fudge Lover's Cream Cheese Cake

Fudge Lover's Cream Cheese Cake - Betty Crocker

Cake

1 box Betty Crocker SuperMoist devil's food cake mix

1 box (4 serving size) chocolate instant pudding and pie filling mix

1 cup hot water

3/4 cup vegetable oil

1 tsp vanilla

4 eggs

Filling

1 package (8 oz.) cream cheese, softened

1/2 cup sugar

1 egg

1/2 cup semi-sweet chocolate chips

Frosting
8 oz. semi-sweet chocolate
8 oz. cream cheese, softened
3 tbs milk
2 1/2 cups powdered sugar
1 1/2 tsp vanilla

Heat oven to 350 degrees (or 325 degrees for dark or nonstick pan).  Spray bottom only of 13" x 9" pan with baking spray.

In a large bowl, beat cake ingredients with electric mixer on low speed 30 seconds.  Beat on medium speed 2 minutes.  Pour into pan.

In a 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.  Using table knife, swirl filling through batter.

Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool completely, about 1 hour.

For frosting:
Melt chocolate; cool slightly.  Blend in cream cheese and milk.  Add sugar slowly.  Stir in vanilla. Spread frosting over cake.  Store covered in refrigerator.