Recipe - Chocolate Cream Filled Cake

FILLING INGREDIENTS
One fourth cup Sugar
1 pack (8ounce) Philadelphia cream
cheese; softened
1 Egg
1 teaspoon Vanilla

CAKE INGREDIENTS
2 cup Allpurpose flour
1 One half cup Sugar
One half cup Unsweetened cocoa
One half cup Butter; softened, (no
substitutes)
1 cup Water
3 Eggs
1 One fourth teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Vanilla

GLAZE INGREDIENTS
2 ounce White chocolate
2 teaspoon Shortening
One fourth cup Nestle's semisweet real
chocolate chips

A creamy filling and a white and dark chocolate glaze makes this an
especially attractive dessert.

Cooking Instructions: Heat oven to 350°. 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 12cup 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 1quart 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.

Yield: 16 servings

Posted to brandnamerecipes by Perry Greene palgreen@hiwaay.net on Feb
11, 1998