12 oz Cream cheese
2 Eggs
1 2/3 c Sugar
10 oz Semisweet chocolate chips
1 1/2 c Flour — sifted
1/4 c Cocoa powder
1 ts Baking soda
1 ts Salt
1 c Water
1/3 c Cooking oil
1 tb Vinegar
1 ts Vanilla
INSTRUCTIONS: Preheat oven to 350 degrees. Arrange 24 cupcake liners in
muffin tins or liberally grease a cake/bundt pan. Blend together the cream
cheese, eggs and 2/3 cup of the sugar in a large bowl. Stir in the
chocolate chips. Sift the remaining sugar, the flour, cocoa, baking soda
and salt into a mixing bowl. Stir in the water, oil, vinegar and vanilla;
beat until smooth. Fill cupcake liners 1/3 full with the chocolate batter;
spoon the cheese mixture on top. If using a cake or bundt pan, scrape the
batter into the pan, then top with several layers of the cream cheese
topping, spreading it thinly because it will sink in deeper after each
application. Bake until the cakes test done — 30 to 35 minutes for
cupcakes, 40 to 45 minutes for cake. Let cool 10 minutes before turning out
on wire racks to cool completely.
Yields
24 Servings