Chocolate Cream Cheese Cake Recipe
Ingredients
| 1 8-ounce package cream cheese, softened | ||
| Butter/Margarine | 2/3 Cup (16 tbs), softened | |
| Vanilla | 1 Teaspoon | |
| Unsweetened chocolate | 5 Ounce, cooled | |
| Powdered sugar | 8 Cup (16 tbs), sifted | |
| Milk | 1/3 Cup (16 tbs) | |
| Powdered sugar | 2 Cup (16 tbs), sifted | |
| Eggs | 3 | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| 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.
Chef
