FUDGE LOVER'S CREAM CHEESE CAKE
This recipe arrived in my INBOX from Betty Crocker one day in February 2011. It has become one of our favorite cakes! Photo: http://www.bettycrocker.com/recipes/fudge-lovers-cream-cheese-cake/156c79a0-78f8-4586-94e3-2126d353acb4
Provided by Sandy Young
Categories Cakes
Time 40m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350 (or 325 for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- 2. As with most cake mixes, in large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. You'll find this so very easy!
- 3. In large bowl, beat cream cheese, sugar, and 1 egg on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Use a table knife to swirl filling through batter. Sprinkle with nuts.
- 4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- 5. The recipe calls for canned frosting, but I make my own, using the recipe on the 1 pound box of confectioners' sugar. I haven't tried chocolate frosting because I think that would be TOO much chocolate. It would be good, though, if you use a yellow cake mix.
- 6. Spread frosting over cooled cake. Store covered in refrigerator. (I never store in refrigerator. It doesn't last long enough to spoil!)
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