Sweet tooth? Fudgy Cream-cheesey Cake

I stumbled across this recipe on Aunt Peg's Recipe Box. It's easy and delicious and great for a crowd. Since I had to do a test-run on this recipe before sharing it with others, I had a lot of leftovers! I just sliced it into squares though, wrapped it in plastic wrap, and tossed it in the freezer. When I need a chocolate fix - I just take a square out and let it sit on the counter for a half hour and it's ready for enjoying!

Fudge Lover's Cream Cheesey Cake

Cake:
1 (18.25 oz) box devils food cake mix
1 (3.4 oz) pkg instant chocolate pudding mix
1 c. hot water
3/4 c. vegetable oil
1 tsp. vanilla
4 eggs

Filling:
1 (8 oz) pkg cream cheese, softened
1/2 c. sugar
1 egg
1/2 c. semisweet chocolate chips
1/2 c. chopped pecans, optional

Frosting:
3 c. powdered sugar
1/4 c. butter, softened
1/4 c. powdered baking cocoa
4-5 Tbsp. milk

Preheat oven to 350 degrees.

Lightly coat a 9x13 baking pan with non-stick spray.

In a alarge bowl, beat the cake mix, pudding mix, hot water, oil, vanilla, and eggs with a hand mixer, for 2 minutes. Pour into the prepared pan.

In medium size mixing bowl beat the cream cheese, sugar, and 1 egg until smooth and creamy. Stir in the chocolate chips. Spoon the filling in large dollops over the top of the batter, and using a table knife swirl the filling through the batter. Sprinkle with nuts if desired.

Bake 40-45 minutes until toothpick inserted in the center of the cake comes out clean. Cool completely (about 1 hour).

In a large mixing bowl, add all the frosting ingredients. Using a hand mixer on the lowest setting, slowly mix together the ingredients. When no longer powdery, turn the mixer to medium and beat until the frosting is smooth and creamy. Add additional milk by the single tablespoon if frosting is too stiff.

Store the cake in the fridge.