Chocolate Cream Cheese Cake Recipe
Are you looking for a Chocolate Cream Cheese Cake recipe that will blow away your senses? Indulge yourself in this Chocolate Cream Cheese Cake as Dessert. No other ingredient will make Chocolate Cream Cheese Cake taste so yummy than Fruits. Have faith in me and try this Chocolate Cream Cheese Cake.
Ingredients
1 8-ounce package cream cheese, softened
2/3 cup butter or margarine, softened
1 teaspoon vanilla
5 ounces unsweetened chocolate, melted and cooled
8 cups sifted powdered sugar
1/3 cup milk
1 to 2 cups sifted powdered sugar
3 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup seedless red raspberry preserves
Directions
1 In a large mixing bowl beat together the cream cheese, butter or margarine, and vanilla with an electric mixer on medium speed until fluffy. Blend in chocolate. Alternately beat in the 8 cups powdered sugar and the 1/3 cup milk. Reserve 3 1/2 cups of the mixture to use in the cake; set aside.
2 To the remaining mixture (you should have 2 to 3 cups mixture), beat in enough of the additional 1 to 2 cups sifted powdered sugar to make of spreading consistency. Cover and refrigerate the frosting.
3 In a large mixing bowl place the reserved 3 1/2 cups of cream cheese mixture. Add eggs; beat 1 minute at medium speed. Stir together the all-purpose flour, baking powder, baking soda, and salt. Beat into egg mixture alternately with the 1 cup milk, beating at low speed after each
addition just until combined. Divide batter among three greased and floured 8x1 1/2- or 9x1 1/2-inch cake pans.
4 Bake in a 350° oven for 25 to 30 minutes for 8-inch pans or 22 to 25 minutes for 9-inch pans, or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove cakes from pans; cool on racks.
5 Remove frosting from refrigerator about 30 minutes before frosting the cake. Place one cake layer on a serving plate; spread with halfoi the raspberry preserves. Top with second layer of cake; spread with remaining preserves. Top with third cake layer. Spread top and sides with frosting.
2 To the remaining mixture (you should have 2 to 3 cups mixture), beat in enough of the additional 1 to 2 cups sifted powdered sugar to make of spreading consistency. Cover and refrigerate the frosting.
3 In a large mixing bowl place the reserved 3 1/2 cups of cream cheese mixture. Add eggs; beat 1 minute at medium speed. Stir together the all-purpose flour, baking powder, baking soda, and salt. Beat into egg mixture alternately with the 1 cup milk, beating at low speed after each
addition just until combined. Divide batter among three greased and floured 8x1 1/2- or 9x1 1/2-inch cake pans.
4 Bake in a 350° oven for 25 to 30 minutes for 8-inch pans or 22 to 25 minutes for 9-inch pans, or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove cakes from pans; cool on racks.
5 Remove frosting from refrigerator about 30 minutes before frosting the cake. Place one cake layer on a serving plate; spread with halfoi the raspberry preserves. Top with second layer of cake; spread with remaining preserves. Top with third cake layer. Spread top and sides with frosting.
