1/4 cup granulated sugar
1 (8-ounce) package cream cheese, softened
1 large egg
1 teaspoon vanilla extract
Cake Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup butter, softened
3 large eggs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
Glaze Ingredients:
2 ounces white chocolate
2 teaspoons vegetable shortening
1/4 cup semi-sweet real chocolate chips
Preheat oven to 350 degrees. Combine all filling ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until smooth; set aside.
Combine all cake ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into greased and floured 12-cup bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.
Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.
Makes 16 servings.