Hannakah Chocolate Cream Cheese Cake 

      A luscious "tunnel" of cream cheese and chocolate chips makes this cake a 
winner with kids and adults alike. 

      2 cups sugar 
      1 cup oil 
      2 large eggs -- beaten lightly 
      2 teaspoons vanilla 
      1 teaspoon baking soda 
      2 1/2 teaspoons baking powder 
      1/4 teaspoon salt 
      3/4 cup cocoa -- measured then sifted 
      3 cups flour 
      1 cup sour milk or buttermilk 
      1 cup warm brewed coffee 
      --Filling-- 
      1/4 cup sugar 
      1 package cream cheese -- (8 ounce) softened 
      1 teaspoon vanilla 
      1 egg 
      1 cup miniature semi-sweet chocolate chips 
      --Glaze-- (see note) 
      1 cup confectioner's sugar 
      3 squares unsweetened chocolate -- melted and cooled 
      2 tablespoons unsalted butter 
      hot water to thin if needed 

      Preheat oven to 350 F. Generously grease a 10 inch Bundt or tube pan 
(Bundt is best for this recipe). 

      Combine sugar, oil and eggs. Beat for one minute until smooth. Add 
remaining cake ingredients and beat (mix on medium) for two to three minutes 
(use a whisk of doing by hand). Set batter aside. 

      For filling, cream sugar with cream cheese. Add vanilla, egg and 
chocolate chips. Blend until smooth. Ladle half of batter into pan. Spoon 
filling evenly over this layer. Cover with remaining batter. 

      Bake for 70 minutes or until cake tests done. Top should spring back when 
touched. Let cake cool at least 30 minutes before removing from pan. If cake 
sticks, place on a warm burner to loosen up and help release cake. Cake will 
firm up as it comes to room temperature. 

      For glaze, combine all ingredients to form a pourable liquid. Thin with 
hot water if necessary. Pour over cooled cake. This cake freezes well and keeps 
for several days covered at room temperature. 

      Serves 12 to 16. 

      source is recipezaar  


God Bless, Marla

[Non-text portions of this message have been removed]


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