Off-The-Wall Chocolate Cake
Submitted by wilduf
Off-The-Wall Chocolate Cake starts with devil’s food mix, then gets a cream cheese swirl loaded with chocolate chips and walnuts dropped right into the batter. Done in 1 hour.
YIELD
1 cakePREP
15 minCOOK
50 minREADY
The name says it all - this is not your standard devil’s food cake.
Start with a box of devil’s food mix and egg whites for a lighter crumb, then make a separate cream cheese filling packed with semi-sweet chocolate chips and chopped walnuts. That mixture gets dropped by spoonfuls directly into the batter before baking, creating pockets of rich, creamy filling throughout the cake.
No frosting needed, no layering required. One pan, one hour.
Kitchen Tips
- Make sure the cream cheese is properly softened before mixing - cold cream cheese leaves lumps in the filling
- Drag a knife lightly through the dollops after dropping them in the batter for a more dramatic swirl
- The cake is done when it springs back at the touch - skip the toothpick test or you’ll just hit a chip
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Spray 9 x 11 x 2 pan with non-stick coating.
In a large bowl beat cake mix, egg whites and water together until smooth and well mixed.
Pour in baking pan. Mix soft cream cheese, sugar and egg together until creamy.
Stir in chips and nuts.
Drop cream cheese mixture in cake batter by spoonfuls.
Bake for 50 minutes or until cake springs back at touch.
Cool on wire rack.
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