Early last month I made black-bottom cupcakes for ABC which were moist and intensely chocolatey cupcakes with luscious cream cheese and chocolate chip filling -- a variation of Abby Dodge's Emergency Blender Cupcakes recipe found in her book The Weekend Baker. I was very pleased with this recipe because it was so easy to make yet had such a rich flavor that you wouldn't think that it only took a couple of minutes to whip up. This month's first ever THB (The Home Bakers) recipe is for Cheese-Swirled Chocolate Bundt Cake from the book "Coffee Cakes" By Lou Seibert Pappas -- a cake very similar in concept to the black bottom cupcakes that I made wherein the same cream cheese and chocolate chip mixture is sandwiched between thick chocolate batter but this time, baked in a bundt pan instead of cupcake molds. I changed things up a bit this time though by adding dulce de leche to the cream cheese filling and omitting the chocolate chips.
