Preheat oven to 350F. Blend half of cream cheese with 1/3 cup sugar, egg and salt. Beat with mixer until blended. By hand, stir in chocolate chips. Set aside. Prepare cake mix according to directions. Pour into two well greased 9 inch cake pans that have been lined with waxed paper (bottom only). Spoon cream cheese fixture evenly over cake mixture. Bake at 350F approximately 35 45 minutes, until top is firm to the touch. Do not overbake. Cool 10 minutes. Remove cakes from pans and remove waxed paper. Cool completely. Blend remaining cream cheese with 1/2 cup sugar. Let stand a few minutes while cake is cooling. Spread cream cheese mixture between layers. Ice outside of cake with chocolate butter cream icing. Store tightly covered to keep moist.
Serves 12
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Cajun Country -- New Iberia, Louisiana