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Chocolate Cream Cheese Cake




Source of Recipe


nikibone.com


List of Ingredients




2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 8 ounce package cream cheese, softened
2/3 cup butter or margarine, softened
1 teaspoon vanilla
5 ounces unsweetened chocolate melted and cooled
8 cups sifted powdered sugar
1/3 cup milk
1 to 2 cups sifted powdered sugar
3 eggs
1 cup milk
1/2 cup seedless red raspberry preserves
shaved white chocolate
fresh raspberries



Recipe



Grease and flour three 8 x 1 1/2 or 9 x 1 1/2 inch cake pans, set aside. In a large mixing bowl combine flour, baking powder, baking soda and salt, set aside. In a mixing bowl beat together cream cheese butter or margarine and vanilla with an electric mixer on medium speed till fluffy. Add melted chocolate; beat till well blended. Alternatively beat in the 8 cups powdered sugar and the 1/3 cup milk. Transfer 3 1/2 cups of the mixture to another large mixing bowl to use for part of the cake batter and set aside. You should have about 2 cups of the mixture remaining, which will be used for the frosting. To this mixture, beat in enough to the additional 1 to 2 cups of sifted powdered sugar to make it a spreading consistency. Cover frosting and refrigerate till needed. Add eggs to the 3 1/2 cups cream cheese mixture beat 1 minute at medium speed. Add flour mixture and the 1 cup milk alternatively to the egg mixture, beating at low speed after each addition just till combined. Pour batter into prepared pans. If you don't have 3 cake pans of the same size, chill a portion of the cake batter for up to 1 hour before baking. Bake in a 350F oven for 25 to 30 minutes for 8 inch pans and 22 to 25 minutes for 9 inch pans or till a tooth pick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove; cool on wire racks. Remove frosting from refrigerator about 30 minutes before frosting the cake. Place one cake layer on serving plate; spread with half of the raspberry preserves. Top with second layer; spread with remaining jam. Top with third cake layer. Spread top and sides with frosting. Garnish top of cake with shaved white chocolate and raspberries if desired.