1 (18.25 oz.) pkg. deep chocolate cake mix
3 lg. eggs
1/3 c. oil
1 1/4 c. water
Cream Cheese Filling (below)
Cocoa Whipped Cream Frosting (below)

Mix cake mix, eggs, oil and water. Blend for 2 minutes. Allow batter to set 10 minutes. Pour batter into greased Bundt or tube pan. Bake in preheated oven (350 degrees) for 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack for 25 minutes. Remove from pan and cool 2 hours.

Using a long serrated knife, slice cake horizontally into two layers, making the top layer 1/3 the height of the cake, the bottom layer 2/3 the height. (Top layer will be fragile and may be broken into two pieces when moving).

Hollow out center of bottom of cake, leaving a 3/4 inch border of cake on bottom and sides. Spoon Cream Cheese Filling into tunnel. Replace the top layer. Frost the cake with Cocoa Whipped Cream Frosting. Refrigerate 4 hours before serving. Makes 12-16 servings.

CREAM CHEESE FILLING:

1 (8 oz.) pkg. cream cheese
1/2 c. sour cream
3 tbsp. confectioners' sugar
1/2 tsp. vanilla

Beat softened cream cheese until light and fluffy. Beat in sour cream, confectioners' sugar and vanilla until smooth.

COCOA WHIPPED CREAM:

4 tbsp. sugar
4 tbsp. cocoa
2 c. whipping cream

Combine sugar and cocoa. Slowly stir in heavy cream. Chill for one hour. Whip until stiff.