1 box dark chocolate cake mix
1/3 cup oil
1 cup water
8 oz. cream cheese softened
1 cup semi sweet chocolate chips
1/3 cup sugar
1 tsp vanilla
Preheat over to 375 degrees. Coat a bundt pan with your preferred non-stick spray. In a large mixing bowl, blend 4 eggs, oil, water and cake mix until there are no “mix lumps.” In a separate bowl, beat cream cheese, vanilla, remaining egg and sugar until smooth. Stir chocolate chips into the cream cheese mixture. Pour cake mix into the pan. Drop spoonfuls of the cream cheese filling into the cake batter, being careful not to let it touch the sides of the pan. The mixture will sink into the batter as it bakes.
Bake for 30 minutes. Test for “doneness” with a toothpick. The edges of the cake should be pulling away from the pan and the visible patches of cream cheese filling should be set. Cool the cake before removing it from the pan, otherwise it will distintegrate into hot cake pudding. (The good news is the hot cake pudding is also pretty dang tasty.) When the marbled, gnarled, weirdly colored patches of cream cheese filling are revealed, you will know why I call it Ugly Cake.
I have to give credit where it’s due. This is a modified Cake Mix Doctor Recipe.