CHOCOLATE SWIRL CAKE

Chocolate Swirl Cake image

So moist, chocolatey and decadent is this luscious triple-chocolate swirl cake that it doesn't need any frosting.

Provided by My Food and Family

Categories Dairy

Time 1h10m

Yield 24 servings

Number Of Ingredients 9

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Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 container (8 oz.) BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup oil
1/2 cup water
5 eggs, divided
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup sugar

Steps:

Heat oven to 350°F.
Place first 5 ingredients and 4 eggs in large bowl with mixer until blended. Stir in chopped chocolate.
Reserve 1 cup batter. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Beat Neufchatel and sugar in small bowl with mixer until blended. Mix in remaining egg. Pour over batter in pan. Spoon reserved batter over Neufchatel mixture.
Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 280 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 18 g, Protein 4 g