As if my Mom’s chocolate no-egg cake isn’t amazing all by itself – now I present the chocolate no-egg cake with cream cheese filling!  Who would have thought??  It adds a bit of “cheesecake” flavor, which I have paired with cake in the past.  During my baking business, I made 2 popular cake combinations:  red velvet cake/cheesecake, and carrot cake/cheesecake.  These included a layer of cake on top of an entire cheesecake!  It’s like two desserts in one!  Well, I’m always trying a new idea with a cake, so there you have it.  I finished this off with a drizzle of chocolate.  I think this takes an already incredibly moist cake over the top!   It’s a great combination for sure!

I made my chocolate no-egg cake batter.  See prior post.  Then I made a cream cheese filling with just 4 ingredients.

12 oz cream cheese (room temp)
1/4 c sugar
1 large egg
1/2 tsp vanilla

Mix cream cheese and sugar til combined and smooth.  Then add egg and vanilla.  Blend.

Pour 1/2 chocolate cake batter into prepared pan.  Pour cream cheese mixture next, and spread.  Then top with remaining chocolate cake batter.

This cake takes a little longer to bake, with the addition of the cream cheese filling.  I baked it in a Bundt pan at 350 degrees for about 50 – 55 min.  Cool completely.

I melted 1 c semisweet chocolate chips with 1 1/2 Tbsp shortening in the microwave.  Drizzle over top of cake.