Chocolate Cream Filled Cake

Step 1

Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.

Step 2

Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until smooth; set aside.

Step 3

Combine all cake ingredients in another 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 prepared pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

Step 4

Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

Step 5

Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, 1-2 minutes or until melted. Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.