Deliciously rich and moist devil’s food cake is swirled with a vanilla cream cheesecake filling and chocolate chips galore. Serve with a scoop of ice cream or whipped cream on top for a truly decadent dessert. The recipe starts with a cake mix, so it goes together quite fast. You’ll want to bookmark this chocolate cream swirl cake for handy access when you need a last minute dessert.
Chocolate Cream Swirl Cake Recipe
1 (8 ounces) block cream cheese, at room temperature
1/2 cup sugar
3 large eggs, at room temperature, divided use
1 teaspoon pure vanilla extract
1-1/4 cups miniature chocolate chips, divided use
1 (18.25 ounce) box devil’s food cake mix
3/4 cup vegetable oil
1/2 cup water
Optional ice cream or whipped cream for topping
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease pan liberally.
In a small bowl, beat the cream cheese, sugar, 1 of the eggs, and vanilla extract until smooth. Fold in 1/4 cup of the miniature chocolate chips. Set aside.
In a large bowl, combine cake mix, the 2 remaining eggs, oil, and water. Fold in 1/2 cup of miniature chocolate chips. Pour chocolate cake batter into prepared pan.
Drop spoonsful of cream cheese mixture evenly over cake batter. Use a butter knife to swirl the cream cheese mixture throughout the chocolate cake batter, then top with remaining 1/2 cup miniature chocolate chips.
Bake 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool chocolate cream swirl cake to room temperature on rack before cutting.
Yield: 24 to 36 servings, depending on cut size