Chocolate cream cheese cake
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Chocolate cream cheese cake
  Chocolate    Cheese    Dessert    Creams    Cakes  
Last updated 6/12/2012 1:15:25 AM. Recipe ID 44795. Report a problem with this recipe.
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      Title: Chocolate cream cheese cake
 Categories: Dessert
      Yield: 1 Servings
 
  2 1/2 c  All-purpose flour
  1 1/2 ts Baking powder
    1/2 ts Haking soda
    1/4 ts Salt
      1 pk (8 oz) cream cheese;
           -softened
    2/3 c  Butter or margarine;
           -softened
      1 ts Vanilla
      5 oz Unsweetened chocolate;
           -melted and cooled
      8 c  Sifted powdered sugar
    1/3 c  Milk
      1 c  Sifted powdered; up to 2
           Sugar
      3    Eggs
      1 c  Milk
    1/2 c  Seedless red raspberry
           -preserves
           White chocolate stars;
           -(optional)
           Fresh raspberries;
           -(optional)
 
  1. Grease and flour three 8x1 1/2 or 9x11/2 inch cake pans; set
  aside. In a large mixing bowl combine flour, baking powder, baking
  soda, and salt; set aside.
  
  2. In a mixing bowl beat together cream cheese, butter or margarine,
  and vanilla with an electric mixer on medium speed till fluft~~ Add
  melted chocolate; beat till well blended.
  
  3. Alternately beat in the 8 cups powdered sugar and the 1/2 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.
  
  4. You should have about 2 cups of the mixture remaining, which will
  be used for the frosting. To this mixture, beat in enough of 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 rnixture; beat 1 minute at
  mediurn speed. Add flour mixture and the 1 cup milk alternately to
  the egg mtxture, beating at low speed after each addition just till
  com- bined. Pour batter into prepared pans. ('f you don't have three
  cake pans of the same size, chill a portion of the cake batter for up
  to 1 hour before baking.) Bake in a 3500 oven for 25 to 30 minutes
  for 8-inch pans and 22 to 25 mmutes for 9-inch pans or till a
  toothpick inserted near the center comes out clean. Cool in pans for
  10 minutes. Remove; cool on wire racks. Remove frosting from refrig-
  erator about 30 minutes before frost- ing 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. Cut in wedges to serve.
  Gamish each serv- ing with a white Chocolate Star and fresh
  raspberries, if desired. Makes 16 servings.
  
  Formatted and Busted by RecipeLu 




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Recipe ID 44795 (Apr 03, 2005)

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