Title: Cream Cheese Chocolate Cake
Categories: Cheese Chocolate Cake
Yield: 12 Servings
| 2 | c | Cake flour; sifted |
| 1 | ts | Salt |
| 1/2 | c | Vegetable shortening |
| 6 | c | Confectioners' sugar; sifted |
| 4 | oz | Baking chocolate |
| 3 | | Eggs; large |
| 1 | tb | Milk |
| 1 1/2 | ts | Baking soda |
| 6 | oz | Cream cheese |
| 2 | ts | Vanilla extract |
| 1/4 | c | ;hot water |
| 1/4 | c | Vegetable shortening |
| 3/4 | c | Milk |
Sift the cake flour, baking soda, and salt together and set aside. Combine
cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat,
with an electric mixer set on high, until light and fluffy. Add
confectioners' sugar alternately with hot water and chocolate (melted and
cooled to room temperature) to cream cheese mixture, beating well after
each addition. Blend until smooth. Remove 2 cups of the chocolate mixture
and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening
into remaining chocolate mixture. Add eggs, one at a time, beating well
after each addition. Add dry ingredients alternately with 1/4 cup of milk,
beating well after each addition. Spread batter in 2 greased and waxed
paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven
for 35 minutes or until cakes test done. Cool in pans on racks for 10
minutes. Remove from pans; cool completely on racks. Blend 1 T milk into
the reserved chocolate mixture for frosting. Place one layer on serving
plate and spread with frosting. Top with second layer and frost sides and
top with remaining frosting.