Double Chocolate Cream Cheese Cake
|All purpose flour/Unbleached flour||3 Cup (48 tbs) (Pillsbury's Best®)|
|Sugar||2 Cup (32 tbs)|
|Cocoa||1⁄2 Cup (8 tbs)|
|Hot coffee||2 Cup (32 tbs)|
|Oil||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened (Philadelphia Brand)|
|Semi sweet chocolate chips||6 Ounce|
|Finely chopped nuts||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Heat oven to 350Â°F.
Grease and flour bottom only of 13x9-inch pan.
Lightly spoon flour into measuring cup; level off.
In large bowl, blend all cake ingredients at low speed until moistened; beat 1 minute at medium speed (batter will be thin).
Pour into prepared pan.
In small bowl, cream 1/3 cup sugar, cream cheese, 1/2 teaspoon vanilla and 1 egg until fluffy; fold in chocolate chips and nuts.
Spoon teaspoonfuls of filling evenly over batter; sprinkle with 1/4 cup sugar.
Bake at 350Â°F. for 45 to 60 minutes or until toothpick inserted in center comes out clean.
Store in refrigerator.