Philly Chocolate Tunnel Cake

• 1 (2 layer) chocolate cake mix with pudding
• 1/3 c. squeeze Parkay margarine
• 2 (8 oz.) pkg. Philadelphia brand cream cheese, softened
• 1/2 c. sugar
• 2 eggs
• 2 Tbsp. squeeze Parkay margarine
• 2 oz. Baker's semi-sweet chocolate, melted
• 2 Tbsp. corn syrup

1. Preheat oven to 350u0b0.
2. Prepare cake mix according to package directions, substituting margarine for oil.
3. Reserve 1 cup batter. Pour remaining batter into 12-cup greased and floured fluted tube pan.
4. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
5. Blend in eggs, one at a time. Pour over batter in pan.
6. Spoon reserved batter over cream cheese mixture.
7. Bake 1 hour or until toothpick inserted near center comes out clean.
8. Cool 30 minutes; remove to wire rack.
9. Combine margarine, chocolate and corn syrup.
10. Pour over cooled cake. Makes 12 servings.
11. Preparation time: 15 minutes; cooking time: 35 minutes.

layer, margarine, cream cheese, sugar, eggs, margarine, chocolate, corn syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009265 (may not work)