1 (8 oz.) pkg. Philadelphia Brand cream cheese (not soft type)
1/3 c. sugar
1 egg
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 tsp. vanilla

Combine softened cream cheese, sugar, and egg, mixing until well blended. Stir in chocolate pieces and vanilla. Set aside.

CAKE BATTER:

1 (8 oz.) pkg. Philadelphia Brand cream cheese (not soft type)
1 c. sugar
1/2 c. butter
2 eggs
1/2 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. milk

Combine softened cream cheese, sugar, and butter, mixing until well blended. Blend in eggs and vanilla. Add combined dry ingredients alternately with milk, mixing well after each addition. Spoon half of batter into greased and floured 10 inch tube pan. Top with the cream cheese filling mixture; cover with remaining cake batter. Bake at 350 degrees for 1 hour. Cool 10 minutes. Remove from pan. This coffee is good for dessert or for breakfast with coffee. Keeps well.