In honor of tomorrow being National Chocolate Cake Day, according to the Bizarre and Unique Holidays calendar, I made this recipe. I typically do not bake on Sundays so I had to make it today. Whenever I see or hear the word," bundt" I always think of the scene in My Big Fat Greek Wedding, when the mother is trying to say the word. Funny stuff. Anyhoo, I love cooking in a bundt pan because it is a very pretty cake and the sections tell you where to cut. You get a choice of big pieces or small pieces. Options are always good.
This recipe was very simple. I wish that the cream cheese center was larger, however, I might have swirled it too much. I did not know how the cream cheese was going to get into to the center but I quickly learned. The filling is much heavier than the cake batter so it falls into the center. I think if you wanted a larger center you should not spread it out around the pan, but rather put larger spoonfuls every so often around the pan. I used small spoonfuls. It is a very moist cake. I was concerned that it might need a frosting, but I have enjoyed it just by itself, slightly warm. Ice cream would make an excellent addition to this cake.
Happy Chocolate Cake Day!!
Marbled Chocolate Bundt Cake
1 18.25-ounce package devil’s food cake mix
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/3 cup sugar
1 large egg (plus more for cake mix)
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Mix cake mix according to package directions. Add vanilla extract. Pour into greased/sprayed 12-cup Bundt pan.Beat together cream cheese and sugar until fluffy. Add egg and mix well. Stir in chocolate chips. Spoon this mixture into the center of the cake batter. Keep this mixture away from the sides of the pan. Swirl with a knife.Bake for 40 to 45 minutes. Cool in pan for 10 to 15 minutes. Then, remove the cake from the pan to cool completely.
Recipe from Southern Living’s Easy Weeknight Favorites referenced by www.bakeorbreak.com/2006/09/05/marbled-chocolate-bundt-cake/