Chocolate Cream Cheese Cake
|Cream cheese||6 Ounce, softened (2 Packages 3 Ounces Each)|
|Butter||3⁄4 Cup (12 tbs), softened|
|Sifted powdered sugar||6 1⁄2 Cup (104 tbs)|
|Unsweetened chocolate squares||4 Ounce, melted and cooled|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
Cream cheese, 1/2 cup of the butter, and vanilla.
Alternately beat in sugar and 1/3 cup milk.
Blend in chocolate.
Cover and refrigerate 2 cups mixture for frosting.
Cream remaining chocolate mixture and 1/4 cup butter.
Add eggs; beat well.
Stir together dry ingredients.
Beat into creamed mixture alternately with 1 1/4 cups milk.
Turn into two greased and floured 9x1 1/2-inch round baking pans.
Bake at 350° for 30 minutes.
Cool 10 minutes; remove layers from pans.
Cool on racks.
Remove frosting from refrigerator 15 minutes before using.