Chocolate Cheesecake Swirl Bundt Cake

What’s black and white and blowing our minds? This crazy-good chocolate bundt cake with its gorgeous ribbon of delicious cheesecake, that’s what. The dark chocolate drizzle and cream cheese icing take it over the top.
What’s black and white and blowing our minds? This crazy-good chocolate bundt cake with its gorgeous ribbon of delicious cheesecake, that’s what. The dark chocolate drizzle and cream cheese icing take it over the top.

Ingredients
Cream Cheese Filling
  • oz cream cheese, softened (from 8-oz package)
  • cup granulated sugar
  • tablespoon Gold Medal™ all-purpose flour
  • egg

Cake
  • box Betty Crocker™ Super Moist™ dark chocolate cake mix
  • cup Gold Medal™ all-purpose flour
  • cup water
  • cup vegetable oil
  • eggs
  • cup miniature semisweet chocolate chips

Topping
  • oz cream cheese, softened
  • to 3 teaspoons milk
  • cup powdered sugar
  • tablespoons heavy whipping cream
  • cup miniature semisweet chocolate chips

Steps
  1. Heat oven to 325°F. Grease and flour 12-cup bundt cake pan, or spray with baking spray with flour. In small bowl, beat 6 oz cream cheese with electric mixer on medium speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour and 1 egg until smooth; set aside.
  2. In large bowl, beat cake mix, 1/4 cup flour, the water, oil and 2 eggs with electric mixer on medium speed 2 minutes; stir in 1/2 cup chocolate chips. Pour into pan.
  3. Spoon cream cheese filling over batter, keeping it away from edge of pan. Run table knife through batter in large zigzag pattern once around pan.
  4. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.