8 oz cream cheese, softened
1/2 c sugar
1/2 c chocolate chips
1 box (about 18 oz.) Duncan Hines devils food cake mix*
1 box chocolate instant pudding
1 c hot water
3/4 c vegetable oil
1 tsp vanilla
5 eggs, divided
Preheat oven to 300 degrees. Grease a 9 x 13" pan. In a small bowl, combine cream cheese, sugar and 1 egg. Beat until smooth. Stir in chocolate chips. Set aside. In a medium glass measuring cup, combine hot water, vegetable oil, and vanilla. Set aside. In a medium bowl, stir together cake mix and pudding. Crack 4 eggs into bowl with cake mix and pudding. Gradually add liquid while beating slowly. When all liquid is added, beat at medium speed for 2 minutes. Pour chocolate batter into prepared pan. Using a spoon, plop cream cheese mixture over chocolate batter, spacing evenly. Swirl cream cheese mixture and chocolate batter with the blunt end of a toothpick or the narrow end of a chopstick. Bake for 55 minutes. Set on a wire rack to cool completely.
*If you are using a new cake mix with less than 18 oz (about 15 oz.), add 6 tbsp flour to cake mix before proceeding with recipe.