The best delicious Chocolate Cream Filled Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Cream Filled Cake recipe today!
Hello my friends, this Chocolate Cream Filled Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Cream Filled Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Cream Filled Cake.
What Makes This Chocolate Cream Filled Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Cream Filled Cake.
Ready to make this Chocolate Cream Filled Cake Recipe? Let’s do it!
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FILLING INGREDIENTS
1/4 c Sugar
1 pk (8-ounce) Philadelphia cream
-cheese; softened
1 Egg
1 ts Vanilla
CAKE INGREDIENTS
2 c All-purpose flour
1 1/2 c Sugar
1/2 c Unsweetened cocoa
1/2 c Butter; softened, (no
-substitutes)
1 c Water
3 Eggs
1 1/4 ts Baking powder
1 ts Baking soda
1 ts Vanilla
-GLAZE INGREDIENTS-
2 oz White chocolate
2 ts Shortening
1/4 c Nestle’s semi-sweet real
-chocolate chips
A creamy filling and a white and dark chocolate glaze makes this an
especially attractive dessert.
Cooking Instructions: Heat oven to 350?. In small mixer bowl combine all
filling ingredients. Beat at low speed, scraping bowl often, until smooth
(2 to 3 minutes); set aside.
In large mixer bowl combine all cake ingredients. Beat at low speed,
scraping bowl often, until all ingredients are moistened. Beat at high
speed, scraping bowl often, until smooth (2 to 3 minutes). Pour 3 cups
batter into greased and floured 12-cup Bundt 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 30 minutes. Remove from pan; cool completely.
In 1-quart saucepan melt white chocolate and 1 teaspoon shortening over low
heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over
cooled cake. Let stand until firm. Repeat with remaining shortening and
chocolate chips. Store refrigerated.
Yield: 16 servings
Yields
1 Servings
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