Fudge Filled Vanilla Bundt Cake
1 cup butter, room temperature
1 cup granulated sugar
1 tablespoon vanilla
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1½ cups flour
5 ounces cream cheese, room temperature
6 ounces semi- sweet chocolate chips, melted
1 cup powdered sugar
1- 2 Tbsp milk
mini chocolate chips to garnish
Preheat oven to 325°
Heavily grease a bundt pan with butter or shortening and dust with flour, set aside.
In the bowl of your stand mixer beat the butter and the sugar together for 2 minutes on medium speed until light and fluffy, scraping the sides of the bowl as necessary. Add in the eggs and vanilla and continue mixing until smooth and combined.
Mix the baking powder and salt into the mix and combine.
Turn mixer to low and add in flour and milk in alternating amounts, beginning and ending with the flour. Mix until smooth. Transfer batter into a medium sized bowl, because you will need a clean mixing bowl for the next step.
In the clean bowl of your mixer beat the cream cheese until smooth. Next mix the melted chocolate into the cream cheese, until it's smooth. Finally beat in the egg into the mixture until creamy.
To assemble the cake spread half of the cake batter into the bottom of the prepared bundt pan. Next spoon the chocolate filling into the center of the batter, keeping the chocolate in the center of the batter so it doesn't touch the edges. Finally spread the remainder of the batter on top of the chocolate, covering completely.
Bake for 50- 55 minutes or until the cake is set.
Allow the cake to cool in the bundt pan for 10 minutes and then invert pan onto a serving platter or cake stand.
Whisk together the glaze ingredients and drizzle this onto the warm cake. Sprinkle with mini chocolate chips, if desired.
Serve warm or at room temperature.
Store airtight for up to 2 days