Fudge Lover's Cream Cheese Cake

By keenan

Ingredients

• Cake
• 1 box SuperMoist® yellow or 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 teaspoon vanilla
• 4 eggs
• Filling
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped nuts, if desired
• Frosting
• 1 container (1 lb) vanilla or chocolate frosting

Details

Servings 15
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

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

In 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. Sprinkle with nuts.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.