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Chocolate Cream Cheese Cake

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Ingredients
  Cream cheese 8 Ounce, softened (1 Package)
  Butter/Margarine 2⁄3 Cup (10.67 tbs), softened
  Vanilla 1 Teaspoon
  Unsweetened chocolate 5 Ounce, cooled
  Powdered sugar 8 Cup (128 tbs), sifted
  Milk 1⁄3 Cup (5.33 tbs)
  Powdered sugar 2 Cup (32 tbs), sifted
  Eggs 3
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Seedless red raspberry preserves 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake

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