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A chocolate cake with creamy filling and a white and dark chocolate glaze make this an especially attractive dessert recipe.
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside.
Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until smooth; set aside.
Combine all cake ingredients in another bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into prepared pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.
Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, 1-2 minutes or until melted. Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.
Dietary Fiber: 0g
This is not a good recipe. If you follow directions and pour 3 cups of cake batter into bundt pan, there is hardly any cake batter left and certainly not enough to pour on and cover the filling. The recipe also makes so much filling, that if you use all of the filling, there is no way it isn't going to touch the sides of the pan.
I made this cake for my family and they loved it. It was very moist and not dry or untasty. i recommended this cake to several of my family members.
From the Test Kitchen...Betty, we tested this recipe once again after reading your comment. We did not find that this recipe is dry and the cream cheese filling was very moist. The measuring of the ingredients and the baking time is key to making sure the cake is not too dry and crumbly.
One of the driest and tasteless cakes I ever made. This recipe is not a keeper.
I'm sorry to have to disagree with your other reviewers but this was one of the driest cakes I've ever made.
Oh Yum..... Delicious and quite easy. It passed the Wednesday Friends Lunch Crowd with flying colors. Thanks.
The cake was very tender and tasty. Although it is recommended that you keep it refrigerated, I recommend that you take it out of the fridge and let it sit until it reaches room temperature before serving. It goes equally well with a cup of coffee/tea or a scoop of ice cream.
I will use a chocolate cake mix next time. Passed this recipe on to several other people
I have made this cake a number of times. The last time I made it I used the 3 cups it called for and then put the filling on top, then the rest of the batter, I want to make it again tomorrow what,if anything did I do wrong. it seemed to me that there was not enough batter after the first layer.Thanks
A very good and moist bundt cake. I've been making this a long time. Can substitute vanilla extract with most extracts, but cherry, raspberry and any mint are good. Cake can be dusted with powdered sugar and any decorative template for added presentation.
I thought this cake was very moist with an excellent taste, however, I thought the cream cheese filling was a little sparse and dry inside and didn't quite look the same as the picture. It was still very good, though. I think the cream cheese needs to be doubled in order to get enough to go around and make an impact on the chocolate. I did the chocolate drizzled all over, but I dusted the cake first with powdered sugar for a white and black effect instead of the white chocolate drizzle. It looked very professional and appetizing. I will make this one again, but with the double cream cheese filling and only the chocolate drizzle.
I've been baking this cake for years. Everyone loves it!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2321
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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