#1789 - Black Bottom Cake

(by Shirley McNevich)

Batter: 3 cups flour; 3 cups white sugar; 1/2 cup Hershey's cocoa; 1 tsp. salt; 2 tsp. baking soda; 2 cups water; 1 cup canola oil; 2 TBSP cider vinegar; 2 tsp. vanilla
Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1 egg; 1/3 cup white sugar; 1/8 tsp. salt; 1 - 6oz. bag Nestle's mini chocolate chips

In a mixer add 3 cups white sugar, cocoa, salt and canola oil--beat. Add vinegar, vanilla and water--beat. Add baking soda--beat. Slowly add flour--beat, then set aside. In a mixer add cream cheese, egg and 1/3 cup white sugar--beat. Add salt--beat. Remove bowl from mixer--add mini chocolate chips, then stir until mixed using a spoon. Grease a bundt cake pan. Pour all of the batter into greased pan. Spoon the filling mixture and drop it into the batter--drop each spoonful into the middle of the batter, then continue around in a circle so all of the cake gets filling. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool for 20 minutes, then invert it on to a cake plate.