Chocolate Cream Cheese-in-Middle Bundt Cake

By mitzzy

A sweet cheesecake tunnel, studded with chocolate chips, makes this cake a winner with kids and adults alike. I use an angel pan for this -not a Bundt but if you use a Bundt pan, just make sure you generously spray it with non-stick cooking spray.

Ingredients

• Cake
• 2 cups sugar
• 1 cup unsalted butter, melted
• 3 eggs
• 2 teaspoons pure vanilla extract
• 1 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup cocoa, measured then sifted
• 3 cups all-purpose flour
• 1 cup sour milk or buttermilk
• 1 cup cola, bubbles stirred out
• Filling
• 1/4 cup sugar
• 1 8-ounce package cream cheese, softened
• 1 teaspoon vanilla
• 1 egg
• 3/4 cup miniature semi-sweet chocolate chips
• Glaze
• 1 cup confectioners' sugar
• 3 squares unsweetened chocolate, melted and cooled
• 2 tablespoons unsalted butter, softened
• Cola or water, as required

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F.

Generously spray a 10 inch angel cake pan or Bundt cake pan with non-stick cooking spray and really make sure the fluted wells are greased very generously even if it is a non-stick pan.

Line a baking sheet with parchment paper and put the cake pan on it.

In a mixer bowl, combine sugar, butter and eggs. Beat for one minute until smooth and then add in the remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk if doing by hand). Set batter aside.

For the filling, in a mixer bowl or food processor, blend the sugar with cream cheese. Add vanilla, egg and chocolate chips. Blend until smooth. Ladle half of batter into pan. Spoon filling evenly over this layer. Cover with remaining batter.

Bake for 70 minutes or until cake tests done. Top should spring back when touched. Let cake cool at least 30 minutes before removing from pan. If cake sticks, place on a warm burner to loosen up and help release cake. Cake will firm up as it comes to room temperature.

For glaze, combine all ingredients to form a pourable liquid. Thin with hot water if necessary. Pour over cooled cake. This cake freezes well and keeps for several days covered at room temperature.

Serves 12 to 16