Recipe

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• 1 1/2 cups butter, softened
• 3 cups sugar
• 5 large eggs
• 1 tsp distilled white vinegar
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 cup whole buttermilk
• 1 (8 oz) package cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1 tsp vanilla extract

• 1 Make the filling: in a small bowl, beat cream cheese and sugar at medium speed with a mixer until smooth.
• 2 Add egg and vanilla, beating until combined; set aside.
• 3 Preheat oven to 325°.
• 4 Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
• 5 In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.
• 6 Add eggs, one at a time, beating well after each addition.
• 7 Beat in vinegar and vanilla.
• 8 In a medium bowl, combine flour, cocoa, salt, and baking soda.
• 9 Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
• 10 Spoon half the batter into prepared pan.
• 11 Top evenly with cream cheese filling.
• 12 Spoon remaining batter over filling.
• 13 Bake for 1 hour and 10 minutes to 1hour and 15 minutes OR until a pick comes out clean.
• 14 Let cool in pan for 10 minutes.
• 15 Remove from pan, and cook completely on a wire rack.
• 16 Garnish with powdered sugar, if desired.