TOP FILLING:

8 oz. Philadelphia cream cheese
1 egg
1/3 c. sugar
1/2 tsp. salt
6 oz. chocolate chips

CAKE BATTER:

1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/2 c. Wesson oil
1 tbsp. white vinegar
1 tsp. vanilla

TOP FILLING: Beat together all the ingredients except the chocolate chips until creamy. Then add the chocolate chips.

CAKE BATTER: Mix together the flour, sugar, cocoa, baking soda and salt. Then add the water, Wesson oil, white vinegar and vanilla.

Fill small cups almost half full with the cake batter. Then drop 1/2 teaspoon of the top filling on top. Bake at 350 degrees for 15-18 minutes. Keep in the refrigerator or freezer after baking. (I use aluminum midget cups on a cookie sheet with sides - makes 35-40. Fill all cake batter first before adding the top filling.)