CHOCOLATE CREAM CHEESE POUND CAKE USING CAKE MIX RECIPES

Steps:

• Preheat the oven to 350°F.
• In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In a separate bowl, whisk together oil, eggs, sour cream, and buttermilk.
• Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.
• In a separate bowl and using a hand-held mixer, beat the cream cheese until it is smooth. Add in the sugar and vanilla and stir until combined.
• Pour HALF of the chocolate batter evenly into the prepared bundt pan.
• Spoon on the cream cheese filling and carefully spread it evenly on top, avoiding the sides of the pan.
• Pour the remaining half of the chocolate batter evenly on top.
• Bake for 55-60 minutes or until a toothpick inserted into the cake comes out mostly clean. (I like to use a long skewer here so that I can test the cake below the cream cheese.)
• Remove from the oven and allow to cool for a few minutes in the pan. Invert the chocolate bundt cake onto a serving plate. Allow the cake to cool completely, then refrigerate for 2 hours. 

Steps:

• Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1½ inches between the height of the batter and the top edge of the pan.)
• In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).
• Gradually add the sugar and mix until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
• Slowly add the cake flour and mix until combined.
• Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
• Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.
• Allow cake to cool to room temperature. Dust with confectioners' sugar before serving.