Okay, since the cake turned out to taste good (even though I had a sticking problem with my bundt pan--here's the recipe

Ingredients:
Servings:16


Cake

* 1 cup melted butter
* 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


Filling

* 12 ounces cream cheese
* 1/3 cup sugar
* 1 cup chocolate chips (I used chunks)
* 1 teaspoon vanilla
* 1 1/2 cups fresh raspberries (I used blackberries)



Directions:

Prep Time: 20 mins

Total Time: 1 3/4 hrs

1. 1 Preheat oven to 375 degrees.
2. 2 Grease a bundt or tube pan.
3. 3 Make filling by creaming together, cream cheese with sugar and vanilla.
4. 4 Mix in chocolate chips and set aside.
5. 5 For cake, sift together the flour, cocoa, baking powder and salt.
6. 6 Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
7. 7 Beat in melted butter, then milk, water and vanilla.
8. 8 Gradually add in the flour mixture and mix well.
9. 9 Spread half the batter into the prepared pan.
10. 10 Drop spoonfuls of the cream cheese filling evenly over the batter.
11. 11 Sprinkle raspberries over the top.
12. 12 Cover with remaining batter.
13. 13 Bake at 375 degrees for about 1 1/4 hours

When completely cool sprinkle with confectioners sugar and drip cocoa glaze over top and sides

COCOA GLAZE:

3 tbsp. butter
2 tbsp. cocoa
3 tbsp. milk
1 c. confectioners sugar
1/2 tsp. vanilla

Melt butter in small saucepan over low heat; add cocoa and stir until smooth. Add milk, stirring until well blended. Remove from heat; beat in confectioners sugar and vanilla until smooth. Drizzle over top of inverted cake and down the sides.