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Chanukah Chocolate Cream Cheese Cake

2 cups sugar
1 cup oil
2 large eggs, beaten lightly
2 teaspoons vanilla
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cocoa, measured then sifted
3 cups flour
1 cup sour milk or buttermilk
1 cup warm, brewed coffee

1/4 cup sugar
8 oz package cream cheese, softened
1 teaspoon vanilla
1 egg
1 cup miniature semi-sweet chocolate chips

1 cup confectioner's sugar
3 squares unsweetened chocolate, melted and cooled
2 tablespoons unsalted butter
hot water to thin if needed

Preheat oven to 350 F. Generously grease a 10 inch Bundt or tube
pan (Bundt is best for this recipe).

Combine sugar, oil and eggs. Beat for one minute until smooth. Add
remaining cake ingredients and beat (mix on medium) for two to
three minutes (use a whisk of doing by hand). Set batter aside.For
filling, cream sugar with cream cheese. Add vanilla, egg and
chocolate chips. Blend until smooth. Ladle half of batter into pan.
Spoon filling evenly over this layer. Cover with remaining batter.

Bake for 70 minutes or until cake tests done. Top should spring
back when touched. Let cake cool at least 30 minutes before removing
from pan. If cake sticks, place on a warm burner to loosen up and
help release cake. Cake will firm up as it comes to room temperature.

For glaze, combine all ingredients to form a pourable liquid. Thin
with hot water if necessary. Pour over cooled cake. This cake
freezes well and keeps for several days covered at room temperature.

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