Title: Chocolate Cream Cheese Cake W/choc. Cream Cheese Frosting
Categories: Cake Chocolate
Yield: 1 Servings

2	pk	Cream Cheese, (3 Oz Ea) --
		Softened
1/2	c	(+ 4 Tbsp) Butter Or
		Margarine -- Softened
1	ts	Vanilla
6 1/2	c	Powdered Sugar -- Sifted
1/3	c	Milk (Plus 1 1/4 Cups) -- At
		Room Temperature
4		Unsweetened Chocolate
		Squares (4 Oz) -- Melted
		And
		Cooled
3		Eggs
2 1/4	c	All-Purpose Flour
1	ts	Baking Powder
1	ts	Baking Soda
1	ts	Salt

Preheat oven to 350 F. Cream together cheese, 1/2 cup butter, and vanilla. Alternately beat in sugar and 1/3 cup milk. Blend in chocolate. Remove 2 cups of batter for frosting; cover and refrigerate. Cream together remaining chocolate mixture and 4 Tbsp butter. Add eggs, beat well. Stir together dry ingredients. Beat into creamed mixture alternately with remaining milk. Turn into 2 greased and floured 9 x 1 1/2-inch cake pans. Bake for 30 mins. Cool in pans 10 mins. Remove, cool on racks. Remove frosting from refrigerator 15 mins before frosting cake. The frosting comes from part of the batter. Yields 2 9-inch layers.

Originally from THE DELWARE HERITAGE COOKBOOK compiled by Aloah E. Hatz. Recipe is courtesy of Jill Biden of Wilmington Delaware.

Recipe By : Cookbook Digest - Mar/Apr 1989

From: Dan Klepach Date: 04-24-96 (20:55) Online Connections (410) National C

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