1 (18.25 ounce) package large cream cheese, softened
1 3/4 cups white sugar
1 cup flour
2 eggs
2/3 cup sour cream
1 (9 inch) round German or Dutch oven
2 (2 ounce) packages mini marshmallows
2 drops red food coloring
1/4 tsp salt
1 cup Mini semisweet chocolate chips
1/2 cup non-dairy creamer
Preheat oven to 330 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
Beat cream cheese, sugar, and milk in large bowl until well blended. Stir in flour, eggs, and sour cream. Stir in salt and 2 cups of chocolate chips, then stir into cream cheese mixture. Pour batter into prepared Dutch oven.
Bake in preheated oven ungrease for 30 to 35 minutes. Cool 10 minutes before serving.
Chocolate Filling: In medium bowl, beat cream cheese, sugar, and milk until smooth and creamy, stirring after each addition. In bowl, beat cream cheese mixture until almost smooth (5-6 minutes). Fold cream cheese mixture into chocolate mixture just until combined. Fold in marshmallows.
Red food coloring: Spoon about 1/2 cup of creamy white food coloring into each scoop of cake (it may be too thin to cover all of the filling), then roll each scoop into a circle about 6 inches in diameter. Make diamond formation (lights on center are pointing down, middle is pointing up), or use kitchen ballpoint pen to trace the outline. Brush with marshmallow mixture each time it dries.