Doubly rich and delicious - especially for chocolate lovers.

CAKE:

3 c. Pillsbury's best all-purpose flour
2 c. sugar
1/2 c. cocoa
2 tsp. baking soda
1/2 tsp. salt
2 c. hot coffee
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 eggs

FILLING:

1/3 c. sugar
8 oz. pkg. cream cheese, softened
1/2 tsp. vanilla
1 egg
6 oz. pkg. (1 c.) semi-sweet chocolate chips
1 c. finely chopped nuts
1/4 c. sugar

Heat oven to 350 degrees. Grease and flour bottom only of 13 x 9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all cake ingredients at low speed until moistened; beat 1 minute at medium speed (batter will be thin). Pour into prepared pa. In small bowl, cream 1/3 cup sugar, cream cheese, 1/2 teaspoon vanilla and 1 egg until fluffy; fold in chocolate chips and nuts. Spoon teaspoonfuls of filling evenly over batter; sprinkle with 1/4 cup sugar.

Bake at 350 degrees for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool completely. Store in refrigerator. 12 servings.

HIGH ALTITUDE: Above 3500 feet: Decrease soda to 1 1/2 teaspoons. Bake at 375 degrees for 60 to 70 minutes.