Recipe - Chocolate Cream Cheese Cake

2 One half cup Allpurpose flour
1 One half teaspoon Baking powder
One half teaspoon Haking soda
One fourth teaspoon Salt
1 pack (8 oz) cream cheese;
softened
2/3 cup Butter or margarine;
softened
1 teaspoon Vanilla
5 ounce Unsweetened chocolate;
melted and cooled
8 cup Sifted powdered sugar
1/3 cup Milk
1 cup Sifted powdered; up to 2
Sugar
3 Eggs
1 cup Milk
One half cup Seedless red raspberry
preserves
White chocolate stars;
(optional)
Fresh raspberries;
(optional)

1. Grease and flour three 8x1 One half or 9x1One half inch cake pans; set aside. In a
large mixing bowl combine flour, baking powder, baking soda, and salt; set
aside.

2. In a mixing bowl beat together cream cheese, butter or margarine, and
vanilla with an electric mixer on medium speed till fluft~~ Add melted
chocolate; beat till well blended.

3. Alternately beat in the 8 cups powdered sugar and the One half cup milk.
Transfer 3 One half cups of the mixture to another large mixing bowl to use for
part of the cake batter and set aside.

4. You should have about 2 cups of the mixture remaining, which will be
used for the frosting. To this mixture, beat in enough of the additional 1
to 2 cups of sifted powdered sugar to make it a spreading consistency ~
Cover frosting and refrigerate till needed.

Add eggs to the 3 One half cups cream cheese rnixture; beat 1 minute at mediurn
speed. Add flour mixture and the 1 cup milk alternately to the egg mtxture,
beating at low speed after each addition just till com bined. Pour batter
into prepared pans. ('f you don't have three cake pans of the same size,
chill a portion of the cake batter for up to 1 hour before baking.) Bake in
a 3500 oven for 25 to 30 minutes for 8inch pans and 22 to 25 mmutes for
9inch pans or till a toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes. Remove; cool on wire racks. Remove frosting
from refrig erator about 30 minutes before frost ing the cake. Place one
cake layer on serving plate; spread with half of the raspberry preserves.
Top with second layer; spread with remaining jam. Top with third cake
layer. Spread top and sides with frosting. Cut in wedges to serve. Gamish
each serv ing with a white Chocolate Star and fresh raspberries, if
desired. Makes 16 servings.

Formatted and Busted by RecipeLu
Posted to recipeludigest by RecipeLu recipelu@geocities.com on Mar 21,
1998