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Chocolate Swirl Cake

photo by:kraft
So moist, chocolatey and decadent is this luscious triple-chocolate swirl cake that it doesn't need any frosting.
10 min
1 hr 10 min
24 servings

What You Need

pkg.  (2-layer size) chocolate cake mix
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
container  (8 oz.) BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
cup  oil
cup  water
 eggs, divided
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
cup  sugar

Make It

HEAT oven to 350°F.

PLACE first 5 ingredients and 4 eggs in large bowl with mixer until blended. Stir in chopped chocolate.

RESERVE 1 cup batter. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BEAT Neufchatel and sugar in small bowl with mixer until blended. Mix in remaining egg. Pour over batter in pan. Spoon reserved batter over Neufchatel mixture.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Kraft Kitchens Tips

Size Wise
This luscious chocolate cake is perfect for a special occasion to share with friends and family.
Special Extra
Garnish with a sprinkle of powdered sugar just before serving. Or for a more elegant garnish, melt additional 1/2 oz. BAKER'S Semi-Sweet Chocolate; drizzle over cooled cake before garnishing with fresh raspberries.
How to Grease and Flour a Baking Pan
Spread shortening onto bottom and up sides of baking pan with a paper towel or piece of waxed paper until lightly coated. Then, sprinkle bottom of pan with small amount of flour. Tap pan with your hand while rotating pan until bottom and sides of pan are evenly coated with flour. Holding pan upside down, tap out any excess flour.
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