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1 1/4 cups semisweet chocolate chips

2 (8-ounce) packages cream cheese, softened

3/4 cup granulated sugar

3 tablespoons milk

1 (18.25-ounce) package chocolate cake mix

3/4 cup cold coffee

1/4 cup vegetable oil

3 large eggs

2/3 cup chopped nuts

1/2 cup heavy cream

1/2 cup semisweet chocolate chips

1. Preheat oven to 350*F (175*C). Grease and flour a 10-inch tube or Bundt pan.
2. Melt 1 1/4 cups chocolate chips in double boiler over simmering water. With electric mixer, combine cream cheese, sugar, milk, and melted chocolate. Beat until smooth. Set aside.
3. Combine cake mix, coffee, oil, and eggs, and beat with electric mixer for 4 minutes. Pour into prepared pan. Sprinkle with nuts.
4. Mound cream cheese mixture around tube, but do not spread to touch sides of pan.
5. Bake for 55 to 65 minutes until top springs back when pressed lightly in center. Cool upright in pan one hour before inverting.
6. To make glaze: Heat 1/2 cup cream in small saucepan over medium heat until it just begins to boil. Remove from heat and stir in 1/2 cup chocolate chips until melted and smooth. Drizzle warm glaze over cooled cake.
7. Store, covered, in refrigerator.

Makes 12 servings.