One of our family's very favorite desserts year-round is our CHOCOLATE CREAM CHEESE-FILLED CHOCOLATE CAKE. It's super easy, and very moist, rich and delicious! It has a basic "dump-it" chocolate cake recipe, with a cream cheese chocolate chip filling. It's so moist it doesn't need frosting, just a dusting of powdered sugar if so desired. I bake mine a few different ways: I either make it in three parchment-lined 9"-round cake pans, having 1 or 2 to freeze, as it freezes very well; or baking 12 big muffins in the largest muffin tins, or in 24 regular cupcake tins, both with either liners or not, just greasing the tins. (I usually don't make it in a 9X13 pan--sometimes I find the center doesn't bake as well). But, any way to make them, they are sure to please! Enjoy!
Batter: 3 Cup flour
2 Cup sugar
1/2 Cup cocoa
1 tsp salt
2 tsp soda
3/4 Cup oil
2 tsp vanilla
1 egg
2 Cup cold water
2 Tblsp vinegar
Filling: 1 8-oz. cream cheese, softened
1/2 Cup sugar
1 egg
1 tsp vanilla
1 11-oz. pkg maxi Milk Chocolate Chips
Make filling by mixing in order listed. Set aside. For cake batter, dump all ingredients in large bowl. Mix until blended. Pour equally into parchment-lined 3 9"-round cake pans,12 giant muffin tins, or 24 regular cupcake tins, filling them 1/2 full, either in paper liners or greased tins. (If making muffins or cupcakes, there will be cake batter left over). Spoon filling into 3-5 areas in the round pans, and 1-2 Tblsp in the muffin tins, using up all the filling equally. Bake at 350 until done, about 30 mins for the cake and big muffins, and 20 mins for the cupcakes, but check with a toothpick through the cake part of the dessert to test doneness. Remove from tins, Cool. Sprinkle with powdered sugar, if desired. I like this cake especially after it's been chilled, but that's not necessary. Keep leftovers, if any, in the refrigerator.
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