Chocolate Swirl Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1 container (8 oz.) BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 5 eggs, divided
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1/4 cup sugar

1. Heat oven to 350F.
2. Place first 5 ingredients and 4 eggs in large bowl with mixer until blended.
3. Stir in chopped chocolate.
4. Reserve 1 cup batter.
5. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
6. Beat Neufchatel and sugar in small bowl with mixer until blended.
7. Mix in remaining egg.
8. Pour over batter in pan.
9. Spoon reserved batter over Neufchatel mixture.
10. Bake 50 min.
11. to 1 hour or until toothpick inserted near center comes out clean.
12. Cool cake in pan 10 min.
13. Loosen cake from sides of pan with knife.
14. Invert cake onto wire rack; gently remove pan.
15. Cool cake completely.

chocolate cake mix, s, oil, water, eggs, chocolate, cheese, sugar

Taken from www.kraftrecipes.com/recipes/chocolate-swirl-cake-163463.aspx (may not work)