~ A Doctored UP Recipe ~ Cream Cheese Filled Triple Chocolate Iced Bundt Cake

When I was growing up in the 60's, (that's before TV Food shows, other than Julia Child, and before DIY's and recipes on the Internet), my earliest lessons in cooking and baking were: "Doctoring Something Up."

This was a way to make something much better than it was originally. I still do this today, and it usually means more eggs and BUTTER to something baked, more meat or BUTTER to something cooked, more spices, pickles, or mayo, etc. to something purchased that was "Ready to Use".

This past Sunday was one of those days. By request for a family birthday, I was asked to make this Bundt cake to share with others for a church celebration. 
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Here is my Cream Cheese Filled Triple Chocolate Iced Bundt Cake, DOCTORED UP! (Say that fast three times!)


  • 1 box Betty Crocker SUPER MOIST Chocolate Cake Mix, in your choice of chocolate. ( the darker the better)
  • 1 box Fudge or Chocolate INSTANT Pudding
  • 1 tub Betty Crocker Fudge Cake Icing ( tub )
  • 1 box cream cheese - room temperature
  • 1 cup milk
  • 1/2 cup cooking oil
  • 2 Tablespoons cocoa powder
  • Decent vanilla
  • 4 eggs
  • 2 tablespoons granulated sugar
  • Butter and flour for pan

Preheat oven to 350 degrees, butter and flour your favorite Bundt pan and set aside. 

In a medium sized mixing bowl, place one egg, a splash of vanilla, sugar and the block of room temperature cream cheese. Using an electric mixer, mix until all is smooth and creamy. Set aside.

Using a stand mixer or electric mixer, into a large mixing bowl, add the 3 remaining eggs, oil, and milk. Slightly blend, then add the mix, cocoa powder and dry pudding and mix on medium speed about 2 minutes.

Into your prepared pan, put about 1/3 of the cake batter, then carefully layer the entire cream cheese mixture on top of the batter, then finish by topping the cream cheese with the remaining 2/3 of the cake batter.

Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.

Place on your serving plate and when COMPLETELY cool, frost entire cake with the ready to use icing. Sprinkles, finely chopped nuts can be added to the top of the cake if desired.

 Traditionally a Bundt cake is finished with a glaze, but what makes this one stand out is it is frosted completely including the insides of the “hole” in the middle of the cake.

~~~ Thank you for reading!