At a Glance
Prep Time : 15min
Cook Time : 40min
Course : Cakes, Dessert
Special : Easy, Large Quantity, Low Sodium, Non-Alcoholic
Type of Prep : Bake, Blend / Process, Mix / Beat
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Party, Picnic, Potluck, Shower, Spring, Summer, Winter
Deliciously rich and moist devil's food cake is swirled with a vanilla cream cheesecake filling and chocolate chips galore. Serve with a scoop of ice cream or whipped cream on top for a truly decadent dessert.
INGREDIENTS:
1 (8 ounces) block cream cheese, at room temperature
1/2 cup sugar
3 large eggs, at room temperature, divided use
1 tsp pure vanilla extract
1-1/4 cups miniature chocolate chips, divided use
1 (18.25 ounce) box devil's food cake mix
3/4 cup oil
3/4 cup water
Optional ice cream or whipped cream for topping
PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease pan liberally.
In a small bowl, beat cream cheese, sugar, 1 of the eggs, and vanilla extract until smooth.
Fold in 1/4 cup of the miniature chocolate chips. Set aside.
In a large bowl, combine cake mix, the 2 remaining eggs, oil, and water. Fold in 1/2 cup of miniature chocolate chips. Pour chocolate cake batter into prepared pan.
Drop spoonsful of cream cheese mixture evenly over cake batter. Use a butter knife to swirl the cream cheese mixture throughout the chocolate cake batter, then top with remaining 1/2 cup miniature chocolate chips.
Bake 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool chocolate cream swirl cake to room temperature on rack before cutting.
Yield: about 36 servings, depending on cut size
