2 eggs
10 oz. cream cheese, softened
1/3 c. sugar
1/8 tsp. salt
2 c. chocolate chips
3 c. flour
2 c. sugar
1/2 c. cocoa
2 tsp. baking soda
1 tsp. salt
2 c. water
2/3 c. vegetable oil
2 tbsp. vinegar
2 tsp. vanilla
Granny's Frosting (recipe follows)

Preheat oven to 350 degrees. Grease and flour a bundt pan. Cream together eggs, cream cheese, sugar, 1/8 tsp. salt. Stir in chocolate chips. Set chocolate chip filling aside. Sift together into a large bowl the flour, sugar, cocoa, soda and 1 teaspoon salt. Add the water, oil, vinegar and vanilla. Beat 1 minute on low speed with an electric mixer, the 2 minutes on high. Pour batter into pan. Drop large spoonfuls of the chocolate chip filling into the batter. Swirl slightly with a fork to marble. Bake at 350 degrees for 45 minutes. Cool in pan for 15 minutes. Turn out of pan and cool on rack before frosting. Best when made 24 hours ahead of time. Do not refrigerate this cake, it spoils the texture.

GRANNY'S FROSTING:

1 c. sugar
1/2 c. cocoa
1/4 c. butter, stick type, (do not substitute butter)
1/4 c. milk

Combine all ingredients in a heavy saucepan. Heat on medium high until it begins to bubble, stirring constantly. Let it boil for 1 minute, continuing to stir. Remove from heat and beat with electric mixer on high speed until it becomes spreading consistency. Spread or pour over cake.