Fudge Lover's Cream Cheesey Cake

I love, love, love this cake!
It is easy to make, and is soooo delicious.  It's not too rich, but still feels decadent, and truly satisfies a craving for chocolate and cheesecake.  Enjoy!

FUDGE LOVER'S CREAM CHEESEY CAKE 

Cake:

1 (18.25 oz.) box devils food cake mix

1 (3.4 oz.) pkg. instant chocolate pudding mix

1 c. hot water

3/4 c. vegetable oil

1 tsp. vanilla

4 eggs

Filling:

1 (8 oz.) pkg cream cheese, softened

1/2 c. sugar

1 egg

1/2 c. semisweet chocolate chips

1/2 c. chopped pecans, optional

Frosting:

3 c. powdered sugar

1/4 c. butter, softened

1/4 c. powdered baking cocoa

4-5 Tbsp. milk

Preheat oven to 350 degrees.

Lightly coat a 9 x 13 baking pan with non-stick baking spray with flour (I didn't have any spray with the flour so I just used regular spray and the cake came out well).

In a large bowl, bead the cake mix, pudding mix, hot water, oil, vanilla and eggs with a hand mixer, for 2 minutes.  Pour into the prepared pan.

In medium size mixing bowl beat the cream cheese, sugar, and 1 egg until smooth and creamy.  Stir in the chocolate chips.  Spoon the filling in large dollops over the top of the batter, and using a table knife swirl the filling through the batter.  Sprinkle with nuts if desired.

Bake 40-45 minutes until toothpick inserted in the center of the cake comes out clean.  Cool completely (about 1 hour).

In a large mixing bowl add all the frosting ingredients.  Using a hand mixer on the lowest setting, slowly mix together the ingredients. When no longer powdery, turn the mixer to medium and beat until the frosting is smooth and creamy.  Add additional milk by the single tablespoon if frosting is too stiff.

Store the cake in the fridge.

FABULOUS!!!

Recipe adapted from Betty Crocker's Fudge Lover's Cream Cheese Cake recipe