Chocolate Cream Cheese Cake Recipe

Summary

Health IndexJust EnjoyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Cream cheese8 Ounce, softened (1 Package)
 Butter/Margarine2⁄3 Cup (10.67 tbs), softened
 Vanilla1 Teaspoon
 Unsweetened chocolate5 Ounce, cooled
 Powdered sugar8 Cup (128 tbs), sifted
 Milk1⁄3 Cup (5.33 tbs)
 Powdered sugar2 Cup (32 tbs), sifted
 Eggs3
 All purpose flour2 1⁄2 Cup (40 tbs)
 Baking powder1 1⁄2 Teaspoon
 Baking soda1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Milk1 Cup (16 tbs)
 Seedless red raspberry preserves1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 9398 Calories from Fat 2620

% Daily Value*

Total Fat 301 g463.4%

Saturated Fat 177.4 g887.1%

Trans Fat 0 g

Cholesterol 1236.5 mg

Sodium 2904.7 mg121%

Total Carbohydrates 1634 g544.6%

Dietary Fiber 32 g127.9%

Sugars 1281.1 g

Protein 94 g187.8%

Vitamin A 153.1% Vitamin C

Calcium 142.1% Iron 243%

*Based on a 2000 Calorie diet

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.
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