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Chocolate Raspberry Cake (dairy)

Filling
1 1/2 package (8-oz. size) cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cup raspberries

Cake
1 cup melted butter or margarine
2 eggs
2 cups sugar
1 cup milk
1 cup water
1 teaspoon vanilla
3 cups flour
3/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt

confectioners sugar
raspberries

Preheat oven to 375. Grease a bunt or tube pan. In the bowl of an electric mixer cream together the cream cheese, sugar and vanilla. Mix in the chocolate chips and set the mixture aside. In another bowl stir together the flour, cocoa, baking powder and salt and set the mixture aside. In the bowl of an electric mixer beat the eggs, gradually beating in the sugar until the mixture is thick and pale yellow. Beat in the melted margarine or butter, then the milk, water and vanilla. Gradually beat in the flour mixture. Spread half the batter into the pan. Drop spoons of the cream cheese filling evenly over the batter. Sprinkle raspberries over top. Cover with remaining batter. Bake for about 1 1/4 hours. Remove from oven and let cool for at least 30 minutes. Remove from pa! n and cool. To serve, Sprinkle the top with confectioner’s sugar and decorate with raspberries. Serves 12.