¼ cup sugar
1 package of cream cheese (8 ounces), softened
1 tablespoon vanilla
1 package of chocolate chips (6 ounces)
Beat sugar, vanilla, cream cheese and egg. When soft and fluffy, add chocolate chips. Put aside.
2 cups sugar
1 cup cooking oil (example, safflower oil)
3 cups flour
¾ cup unsweetened cocoa powder
2 tablespoons baking powder
2 tablespoons baking soda
1 ½ teaspoons salt
1 cup hot coffee
1 cup sour milk (add 1 tablespoon lemon juice or vinegar to 1 cup sweet milk and let stand for 5 minutes)
1 teaspoon vanilla
Mix sugar, oil and eggs in a very large bowl. Beat one minute on high speed. Add the rest of the ingredients except for the filling and beat for three minutes on medium speed. Pour ½ of the batter into an angel food pan. Spoon in the filling. Pour in the rest of batter over the top. Bake the cake in a 350-degree oven for 60 to 75 minutes. Cool completely and serve. If your cake pan tends to be on the small side, this cake will bubble over, so you may want to make sure you have placed a pan underneath it to prevent any spills in your oven.