1/2 cup semisweet chocolate
chips
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Cake:
3 cups all-purpose flour
2 cups granulated sugar
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 large eggs
2 tablespoons white vinegar
2 teaspoons vanilla extract
Topping:
1/2 cup semisweet chocolate chips
1/2 cup sweetened flaked coconut
1/2 cup chopped nuts
Heat oven to 350°F
(175°C). Grease and flour 13 x 9 x 2-inch baking pan.
For Cream Cheese Filling:
In small bowl, melt chocolate chips in microwave at HIGH (100%)
1 minute; stir. If necessary, microwave an additional 15 seconds
at a time, stirring after each heating, until chips are melted
and smooth when stirred.
In a medium bowl, beat
cream cheese and sugar until well blended. Beat in egg and vanilla until well blended. Add
melted chocolate, beating until well blended. set aside.
For Cake: Stir together
flour, sugar, cocoa, baking soda and salt in large bowl. Add
water, oil, eggs, vinegar and vanilla; beat on medium speed of
mixer 2 minutes or until well blended.
Pour 3 cups batter into
prepared pan. Gently drop Cream Cheese Filling onto batter by
heaping teaspoonfuls. Carefully spoon remaining batter over filling.
For Topping: Combine chocolate
chips, coconut and nuts; sprinkle over top of batter.
Bake 50 to 55 minutes
or until wooden pick inserted into cake center comes out almost
clean and cake starts to crack slightly. Cool completely in pan
on wire rack. Cover; store leftover cake in refrigerator.
