Chocolate Cheesecake Swirl Bundt Cake



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Ingredients:

Cream Cheese Filling

6
oz cream cheese, softened (from 8-oz package)
1/4
cup granulated sugar
1
tablespoon Gold Medal™ all-purpose flour
1
egg

Cake

1
box Betty Crocker™ SuperMoist™ dark chocolate cake mix
1/4
cup Gold Medal™ all-purpose flour
1
cup water
1/2
cup vegetable oil
2
eggs
1/2
cup miniature semisweet chocolate chips

Topping

2
oz cream cheese, softened
2
to 3 teaspoons milk
1
cup powdered sugar
2
tablespoons heavy whipping cream
1/2
cup miniature semisweet chocolate chips

Directions

  • Heat oven to 325°F. Grease and flour 12-cup bundt cake pan, or spray with baking spray with flour. In small bowl, beat 6 oz cream cheese with electric mixer on medium speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour and 1 egg until smooth; set aside.
  • In large bowl, beat cake mix, 1/4 cup flour, the water, oil and 2 eggs with electric mixer on medium speed 2 minutes; stir in 1/2 cup chocolate chips. Pour into pan.
  • Spoon cream cheese filling over batter, keeping it away from edge of pan. Run table knife through batter in large zigzag pattern once around pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
  • In small bowl, beat 2 oz cream cheese and 2 teaspoons milk using whisk. Beat in powdered sugar until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Spoon icing over cake.
  • In small microwavable bowl, microwave whipping cream uncovered on High 30 seconds or until cream just beings to simmer. Add 1/2 cup mini chocolate chips; stir until smooth. Place in small resealable food-storage plastic bag. Cut off small corner of bag; drizzle over white icing.

source:tablespoon

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