20 Ingredients and Directions for Chocolate Cream Filled Cake Recipe

This recipe will definitely make you drool and hungry just by looking at its picture. You can use different cake mix with this cake such as strawberry mix with vanilla chips melted over the top and different glaze so you won’t get bored with its taste. A recipe with great presentation and easy to make, very moist and the chocolate is rich but not too overpowering, best served with strawberries and chocolate sauce. This cake will be a big hit with its creamy filling inside.
Ingredients of Chocolate Cream Filled Cake:
FILLING

• 1/4 cup granulated sugar
• 1 pkg. (8 oz.) cream cheese, softened
• 1 large egg
• 1 teaspoon vanilla extract

CAKE

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup water
• 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/2 cup (1 stick) butter (we recommend LAND O LAKES® Butter), softened
• 3 large eggs
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

GLAZE

• 2 ozs. (1 bar) NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
• 2 teaspoons vegetable shortening, divided
• 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions of Chocolate Cream Filled Cake:

• FOR FILLING:
Combine sugar, cream cheese, egg and vanilla extract in small mixer bowl for 2 to 3 minutes. Beat at low speed for 2 to 3 minutes, scraping bowl often, until smooth.
• FOR CAKE:
Combine flour, sugar, water, cocoa, butter, egg, baking powder, baking soda, and vanilla extract in large mixer bowl. Beat on low speed, scraping bowl often, until ingredients are moistened. Beat on high speed for 2 to 3 minutes 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 for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 30 minutes, invert onto wire rack to cool completely. Drizzle with Glaze.
• FOR GLAZE:
Melt baking bar and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted. Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and morsels. Store refrigerated.

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