A tasty snack cake with dollops of cream cheese filling baked in the cake and a nutty chocolate chip, coconut topping.

Tasty Snack Cake Medley

Cream Cheese Filling:
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.

Makes 12 to 16 servings.