Cream Cheese Chocolate Cake

• 2 cups cake flour, sifted
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 6 ounces vegetable shortening
• 2 teaspoons vanilla
• 6 cups confectioners sugar, sifted
• 1/4 cup hot Water
• 4 ounces baking chocolate
• 1/4 cup vegetable shortening
• 3 large eggs
• 3/4 cup milk
• 1 tablespoon milk

Method

Preheat oven to 350° F.

Melt chocolate in the top of a double boiler. Set aside to cool.

Sift flour, baking soda, and salt together and set aside. Put cream cheese, the six ounces of 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, beating well after each addition. Blend until smooth.

Remove 2 cups of the mixture and cover with plastic wrap. This will be the frosting, so be sure to keep at room temperature.

Blend the one quarter 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, also beating well after each addition.

Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350° F. oven for 35 minutes or until cakes comes clean to a toothpick. Keeping cake in pans, cool on wire racks for 10 minutes. Invert cakes to remove from pans and cool completely on the wire racks. 

Blend one tablespoon milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer then frost frost all over.

Contributor: Debbie Howell

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