Chocolate Cream Cheese Cake W/choc. Cream Cheese Frosting
Cream Cheese, (3 Oz Ea) --
(+ 4 Tbsp) Butter Or
Margarine -- Softened
Powdered Sugar -- Sifted
Milk (Plus 1 1/4 Cups) -- At
Squares (4 Oz) -- Melted
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) Winquest
Pc (199) Cooking