1 c. (8 oz. pkg.) cream cheese, softened
1 egg, unbeaten
1/3 c. sugar
1/8 tsp. salt
1 c. (6 oz. pkg.) semi-sweet chocolate chips

Combine cream cheese with egg; add sugar and salt. Beat well. Stir in chocolate chips. Set mixture aside. 1 c. sugar 1/4 c. cocoa 1 tsp. baking soda 1 tsp. salt 1 c. water 1/3 c. Mazola oil 1 tbsp. white vinegar 1 tsp. vanilla extract

Sift together dry ingredients. Add water, oil, vinegar and vanilla. Beat well.

Spray small miniature muffin tins with Pam. Fill muffin cups 1/2 full with chocolate batter. Drop about 1/2 teaspoon cream cheese mixture on top of chocolate mixture. Sprinkle with a little sugar. You may put chopped pecans or slivered almonds on top. I omit them.

Bake at 350 degrees for 25 to 30 minutes. It is very important not to let them get brown, as they will be dry. They should be very moist. When you take them out of the oven, sprinkle a little more sugar on top. Cool on wire rack and immediately put in air tight container. Freezes well.

This is an excellent holiday treat. Recipe may be easily doubled or even quadrupled.