For the cream cheese filling:
- 6 oz cream cheese, softened
- 1/4 c granulated sugar
- 1 Tbl Better Batter All-Purpose Flour
- 1 egg (or use your favorite egg replacement product as a substitution)
For the cake:
- 1 box Yes You Can Gluten Free Chocolate Mud Cake Mix (or Better Batter Chocolate Cake Mix)
- 1/4 c Better Batter All-Purpose Flour
- 1 c water
- 1/2 cooking oil (I used vegetable oil)
- 2 eggs
- 1/2 c miniature semi-sweet chocolate chips
- Vegetable shortening
- 1-2 Tbl cocoa powder or extra flour
For the Frostings:
- 2 oz cream cheese, softened
- 2-3 tsp milk
- 1 c Better Batter Corn-Free Powdered Sugar
- 2 Tbl heavy cream
- Packet of chocolate buttons from the Yes You Can Chocolate Mud Cake Mix or 1/2 c miniature semi-sweet chocolate chips
Preheat and prepare. Preheat the oven to 325 degrees and generously grease the Bundt pan with vegetable shortening – make sure to get all the nooks and crannies of that pan! For chocolate cakes I use cocoa powder instead of flour after greasing, so use 1-2 Tbl cocoa powder or additional Better Batter flour to flour the pan, covering the sides and middle well. Tap out excess over the kitchen sink.
Prepare the cream cheese filling. In a small bowl beat 6 oz cream cheese with a handheld electric mixer on medium speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour and 1 egg until smooth; set aside.
Make the chocolate cake. In a large bowl beat the dry chocolate cake mix, 1/4 cup flour, water, oil, and 2 eggs with electric mixer on medium speed 2 minutes; stir in 1/2 cup chocolate chips.
Fill and bake. Spoon about half of the prepared cake batter into the bottom of the prepared Bundt pan, smoothing it out just a little. Spoon the cream cheese filling over the chocolate batter, trying not to let it touch the sides of the pan. Then top with the remaining chocolate batter. Run a butter knife through the batter in a zigzag pattern to swirl the mixtures a little. Bake 45 to 55 minutes or until toothpick inserted in center of cake comes out clean, tenting with foil half way through baking if the cake is browning too quickly. Cool in pan 10 minutes then gently loosen cake. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
Make the frostings. For the cream cheese frosting, in a small bowl, beat 2 oz cream cheese and 2 teaspoons milk using a handheld electric mixer. Beat in powdered sugar until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency. Spoon icing over cake. For the chocolate drizzle, add the chocolate buttons from the Yes You Can cake mix or 1/2 c mini chocolate chips to a small heat-proof bowl and top with heavy cream. Microwave at 50% power in 30 second increments, stirring often, until chocolate chips are melted and mixture is smooth. Let stand 1-2 minutes to thicken slightly before placing in a zip top plastic bag. Snip off a tiny corner of the plastic bag and drizzle the chocolate over the top of the cream cheese icing. Slice and serve. Makes 10+ servings.
Adapted from Tablespoon
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