Chocolate Cream Filled Cake

Chocolate Cream Filled Cake

Prep:
30 mins
Cooking:
120 mins
Level:
Intermediate
Cooling:
30 mins
Yields:
12 to 16 servings

This beautiful Chocolate Cream Filled Cake is a delicious dessert for the chocolate lovers in the family!

Ingredients

Directions

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt® pan.

FOR FILLING:
COMBINE
sugar, cream cheese, egg and vanilla extract in small mixer bowl for 2 to 3 minutes. Beat at low speed for 2 to 3 minutes, scraping bowl often, until smooth.

FOR CAKE:
COMBINE
flour, sugar, water, cocoa, butter, egg, baking powder, baking soda, and vanilla extract in large mixer bowl. Beat on low speed, scraping bowl often, until ingredients are moistened. Beat on high speed for 2 to 3 minutes scraping bowl often, until smooth. Pour 3 cups batter into prepared 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 for 30 minutes, invert onto wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE:
MELT
baking bar and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted. Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and morsels. Store refrigerated.

Baker's Comments

Nutritional Information

  • Serving Size
    1/12 to 16 servings of recipe
  • Calories 430
  • Calories from Fat 180

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 20g 31%
  • Saturated Fat 12g 60%
  • Cholesterol 110mg 37%
  • Sodium 290mg 12%
  • Carbohydrates 55g 18%
  • Dietary Fiber 2g 6%
  • Sugars 35g
  • Protein 7g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 8%

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