Recipe - Chocolate Tuxedo Cake

WHITE CHOCOLATE
CHEESECAKE LAYER
1 One half pound Cream cheese; softened
2 cup Confectioner's sugar
One half cup Sour cream
1 teaspoon Vanilla extract
6 ounce White baking chocolate;
melted, cooled
2 Envelopes unflavored gelatin
One fourth cup Cold water

CHOCOLATE LAYERS
1 One half cup Semisweet chocolate chips
One half cup Butter; softened
One half cup Granulated sugar
2 lg Eggs
1 teaspoon Vanilla extract
1 One half cup Allpurpose flour
1 teaspoon Baking soda
One half teaspoon Salt
1 cup Sour cream
CHOCOLATE SOUR CREAM
FROSTING
1 1/3 cup Semisweet chocolate chips
6 tablespoon Butter
2/3 cup Sour cream
1 teaspoon Vanilla extract
3 cup Confectioner's sugar

FOR THE WHITE CHOCOLATE CHEESECAKE LAYER: Beat cream cheese with
confectioners sugar until smooth. Blend in sour cream, vanilla extract and
white chocolate. Stir the gelatin into the cold water in a small saucepan
and allow mixture to stand several minutes to soften. Then heat mixture
gently over a low setting until thoroughly dissolved. Cool briefly, then
blend into the cream cheese mixture. Line bottom of a 9inch springform pan
with foil, then coat pan and foil well with a nonstick spray. Pour mixture
into prepared pan, cover top of pan and chill until firm. This cheesecake
layer can be prepared up to two days in advance, and held in the
refrigerator.

FOR THE CHOCOLATE LAYERS: Melt chocolate chips in a small heavy gauge
saucepan over low heat. Remove from heat and cool slightly. Preheat oven to
350F and arrange rack to the center position. Grease and flour two 9inch
round cake pans. Cream the butter with the sugar until very light and
fluffy. Add the eggs, one at a time, beating well after each addition. Stir
in the vanilla extract and the cooled, melted chocolate. Whisk the flour
with the baking soda and salt and gradually stir into the batter. Blend in
the sour cream and divide batter evenly between the two prepared pans. Bake
at 350F about 25 minutes or until layers spring back when lightly pressed
in their centers. Cool layers in pans 10 minutes, then loosen and turn out
onto a rack to complete cooling.

YIELD: Two 9inch layers

CHOCOLATE SOUR CREAM FROSTING: Melt chocolate chips and butter in a small,
heavy gauge saucepan over low heat, stirring until smooth. Transfer mixture
to a large mixing bowl and cool 10 minutes. Stir in sour cream and vanilla
extract. Gradually add confectioners sugar, beating until frosting is
smooth. TO ASSEMBLE THE CAKE: Arrange one of the cooled chocolate cake
layers in center of a cake plate, top side down. Placing top side (because
of its moist surface) down will help to secure cake to plate, preventing
layers from slipping after cake is assembled. Release rim of the springform
pan. Holding cheesecake in one hand and chocolate cake layer (on plate) in
other hand, quickly invert chocolate layer (plate and all) on top of the
cheesecake. Quickly flip the two, now attached layers back over, so
chocolate layer is again on bottom. Now, you can easily remove springform
pan bottom from (now top) of cheesecake layer. Arrange the remaining
chocolate cake layer (top side down) on top of cheesecake layer. Using a
long sharp knife and a slight sawing motion, carefully cut around rim of
cheesecake layer to make it even with chocolate layers. Frost sides and top
of cake and serve. The cheesecake layer will hold at room temperature
several hours. For best results, serve cake within 3 hours of assembling.
Refrigeration will cause the frosting to loose its beautiful sheen.

YIELD: One, three layer, 9inch round cake

NOTES : This cake goes beyond elegant. The center layer is actually a
cheesecake, a white chocolate cheesecake. Need we say more?
Recipe by: Homemade Good News (Vol 16 No 4)

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Peggy L.
Makolondra" pmakolon@mail.wiscnet.net on Nov 26, 1997