This recipe is from the Pillsbury 1971 Bake Off cookbook.
Ingredients:
8 ounce semi-sweet candy bar, or 1 1/4 Cup chocolate chips
2 packages [8 ounces each] cream cheese, softened
3/4 Cup sugar
3 Tablespoons cream or milk
1 package [18 1/2 ounce] Pillsbury Double-Dutch fudge cake mix, or any chocolate fudge cake mix
3/4 Cup water
1/4 solid shortening (Crisco), or cooking oil [go with the oil]
3 eggs
2/3 Cup chopped nuts
Directions:
Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
In a small saucepan, over low heat, melt chocolate. In small mixer bowl, combine cream cheese, sugar, cream and melted chocolate; beat until smooth.
In a large bowl, combine dry cake mix, water, shortening or oil and eggs. Blend until moistened; beat as directed on package.
Pour batter into prepared pan. Sprinkle with nuts. Mound chocolate mixture around tube of pan. Mixture will touch tube, but do not spread to touch sides of pan.
Bake for 55 to 65 minutes until top springs bacl when touched lightly in center. Cool upright in pan for 1 hour. Remove from pan and cool completely.
If desired, glaze or sprinkle with powdered sugar.
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