Hello my name is Holly and I’m addicted to chocolate. Phew. Okay, now I feel better. I swear, as healthy as I’m trying to be lately, I just can’t live without my chocolate. I started feeling better Sunday (after being sick) and came up with this little cake concoction that afternoon. It came out tasting amazing! I just whipped up a batter from a devils cake mix and then swirled in a cheesecake kind of mixture. I also threw in some white chocolate chips for a little extra something. Ohhh, man was it good. Try it. You wont regret it!
Chocolate Swirl Cake
Recipe by: Holly Lofthouse
1 box Devils Food Cake mix ( I use Duncan Hines)
(eggs, oil and water cake mix calls for)
1 (8 oz) package 1/3 less fat Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
3/4 cup White Chocolate chips
1 container Vanilla Frosting (or use homemade)
DIRECTIONS: Preheat oven to 350 degrees. Mix together cake mix, eggs, oil and water together to make the cake batter according to it’s package directions. Pour batter into a greased 9×13 baking pan.
In a large bowl, beat together the cream cheese, sugar, egg and vanilla until creamy. Fold in the white chocolate chips. Pour tablespoonfuls of the cream cheese mixture all over the top of the batter in the baking pan. Once all the cream cheese mixture is on top, use a knife and make swirls throughout the cake. You should see swirls of brown and white all over in the batter.
Bake cake according to package directions on box. ( I baked mine for 32 minutes, but remember every oven is different) Let cake cool completely and then frost with frosting. Serve!
(Store cake in refrigerator)