Chocolate Cream Filled Cake

It is not easy to find a name that will suitably express so great an excellence, unless it is better to speak in this way: the Trinity, one God, of whom are all things, through whom are all things, in whom are all things. Thus the Father and the Son and the Holy Spirit, and each of these by Himself, is God, and at the same time they are all one God; and each of them by Himself is a complete substance, and yet they are all one substance. The Father is not the Son nor the Holy Spirit; the Son is not the Father nor the Holy Spirit; the Holy Spirit is not the Father nor the Son: but the Father is only Father, the Son is only Son, and the Holy Spirit is only Holy Spirit. To all Three belong the same eternity, the same unchangeableness, the same majesty, the same power. In the Father is unity, in the Son equality, in the Holy Spirit the harmony of unity and equality. And these three attributes are all one because of the Father, all equal because of the Son, and all harmonious because of the Holy Spirit.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Philadelphia		1	Servings

INGREDIENTS

1/4	c	Sugar
1		8-ounce Philadelphia cream
		cheese softened
1		Egg
1	t	Vanilla
2	c	All-purpose flour
1 1/2	c	Sugar
1/2	c	Unsweetened cocoa
1/2	c	Butter, softened no
		substitutes
1	c	Water
3		Eggs
1 1/4	t	Baking powder
1	t	Baking soda
1	t	Vanilla
2	oz	White chocolate
2	t	Shortening
1/4	c	Nestle's semi-sweet real
		chocolate chips

INSTRUCTIONS

A creamy filling and a white and dark chocolate glaze makes this an
especially attractive dessert.  Cooking Instructions: Heat oven to
350Â°. In small mixer bowl combine  all filling ingredients. Beat at
low speed, scraping bowl often,  until smooth (2 to 3 minutes); set
aside.  In large mixer bowl combine all cake ingredients. Beat at low
speed,  scraping bowl often, until all ingredients are moistened. Beat
at high  speed, scraping bowl often, until smooth (2 to 3 minutes).
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.  In 1-quart saucepan melt white chocolate
and 1 teaspoon shortening  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.  Yield: 16 servings  Posted to brand-name-recipes by
Perry Greene <palgreen@hiwaay.net> on  Feb 11, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4867 Calories From Fat: 1835 Total Fat: 211.6g Cholesterol: 1142.8mg Sodium: 4853.4mg Potassium: 1555.2mg Carbohydrates: 648.7g Fiber: 27.7g Sugar: 354.3g Protein: 133.9g