Chocolate Cream Filled Cake

Filling
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla

Cake
2 cups all-purpose flour
1 1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup butter, softened
3 eggs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla

Glaze
2 ounces white chocolate
2 teaspoons shortening
1/4 cup real semi-sweet chocolate chips

Heat oven to 350 degrees. Combine all filling ingredients in small bowl. Beat at low speed, scraping bowl often, until smooth; set aside.

Combine all cake ingredients in large 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