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Filling:
12 ounces (1 1/2 pkgs) cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cups raspberries
Cake:
1 cup melted margarine
2 eggs
2 cups sugar
1 cup milk
1 cup water
1 teaspoon vanilla
3 cups flour
3/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 375 degrees. Grease a bundt or tube pan.
Cream cream cheese with sugar and vanilla. Mix in chocolate chips and set aside.
Stir together the flour, cocoa, baking powder and salt.
Beat the eggs, gradually beating in the sugar until the mixture is thick and pale yellow. Beat in the melted margarine, then the milk, water and vanilla. Gradually beat in the flour mixture.
Spread half the batter into the pan. Drop spoons of the cream cheese filling evenly over the batter. Sprinkle raspberries over top. Cover with remaining batter.
Bake at 375 degrees for about 1 1/4 hours.
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