Cookies 'n' Creme Filled Chocolate Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1 (8 ounce) container sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 2/3 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup water
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 21 hershey cookies 'n' creme nugget decorative candies, unwrapped
• 1/4 cup butter (optional)
• 2 cups powdered sugar (optional)
• 2 -3 tablespoons hot water (optional)
• 1 teaspoon vanilla extract (optional)

Recipe

• 1 make the filling first: in a small bowl, beat the cream cheese, sugar, egg, flour, vanilla, and salt until smooth and well blended.
• 2 microwave the nuggets on high power for 30 seconds; stir.
• 3 if necessary, microwave on high in 10 second intervals, stirring after each heating, until melted.
• 4 blend into the cream cheese mixture; set aside.
• 5 make the cake:preheat oven to 350*f.
• 6 grease and flour a 12" fluted tube pan.
• 7 cream together the butter and sugar.
• 8 add the sour cream, egg, and vanilla; blend well.
• 9 combine the flour, cocoa powder, baking soda, and salt.
• 10 add alternately to the butter mixture with the water; blend well.
• 11 pour and spread batter into the prepared pan.
• 12 drop the filling by teaspoonfuls onto the batter, forming a large circle that is within 1/2" from each edge.
• 13 do not mix into the batter.
• 14 bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• 15 cool in pan 20 minutes; loosen cake from edges of pan, and invert onto a wire rack and cool completely.
• 16 make the glaze: (if desired) melt the butter in a medium saucepan; remove pan from heat.
• 17 gradually stir in the powdered sugar, 2-3 tbsp.
• 18 hot water, and the vanilla; beat with a wire whisk until smooth and slightly thickened.
• 19 pour glaze over cake, letting it drip down the sides.
• 20 cover, refrigerate several hours or until thoroughly chilled.
• 21 allow to stand at room temperature about 20 minutes before serving.
• 22 store, covered, in the refrigerator.
• 23 pour and spread batter evenly.