*  Exported from  MasterCook  *
 
                        Cream Cheese Chocolate Cake
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Chocolate                        Cakes
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             Cake Flour -- Sifted
    1 1/2  t             Baking Soda
    1      t             Salt
    6      oz            Cream Cheese
      1/2  c             Vegetable Shortening
    2      t             Vanilla Extract
    6      c             Confectioners' Sugar -- Sifted
      1/4  c             -- Hot Water
    4      oz            Baking Chocolate
      1/4  c             Vegetable Shortening
    3                    Eggs -- Large
      3/4  c             Milk
    1      T             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.
  
 
 
 
 
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