Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

12 oz Cream cheese
2 Eggs
1 2/3 c Sugar
10 oz Semisweet chocolate chips
1 1/2 c Flour -- sifted
1/4 c Cocoa powder
1 ts Baking soda
1 ts Salt
1 c Water
1/3 c Cooking oil
1 tb Vinegar
1 ts Vanilla
Preheat oven to 350 degrees. Arrange 24 cupcake liners in muffin
tins or liberally grease a cake/bundt pan. Blend together the cream
cheese, eggs and 2/3 cup of the sugar in a large bowl. Stir in the
chocolate chips. Sift the remaining sugar, the flour, cocoa, baking
soda and salt into a mixing bowl. Stir in the water, oil, vinegar and
vanilla; beat until smooth. Fill cupcake liners 1/3 full with the
chocolate batter; spoon the cheese mixture on top. If using a cake
or bundt pan, scrape the batter into the pan, then top with several
layers of the cream cheese topping, spreading it thinly because it
will sink in deeper after each application. Bake until the cakes test
done -- 30 to 35 minutes for cupcakes, 40 to 45 minutes for cake.
Let cool 10 minutes before turning out on wire racks to cool
completely.

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