SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate Cream Cheese Cake

Makes: 12 servings
Prep 45 mins Bake 350°F 25 mins Cool 10 mins
Chocolate Cream Cheese Cake
Ingredients
  • 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 - 2  cups  sifted powdered sugar
  • 3  eggs
  • 2 1/2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  cup  milk
  • 1/2  cup  seedless red raspberry preserves
Directions

1. In a large mixing bowl beat together the cream cheese, butter or margarine, and vanilla with an electric mixer on medium speed until fluffy. Blend in chocolate. Alternately beat in the 8 cups powdered sugar and the 1/3 cup milk. Reserve 3-1/2 cups of the mixture to use in the cake; set aside.

2. To the remaining mixture (you should have 2 to 3 cups mixture). Beat in enough of the additional 1 to 2 cups sifted powdered sugar to make of spreading consistency. Cover and refrigerate the frosting.

3. In a large mixing bowl place the reserved 3-1/2 cups of cream cheese mixture. Add eggs; beat 1 minute at medium speed. Stir together the all-purpose flour, baking powder, baking soda, and salt. Beat into egg mixture alternately with the 1 cup milk, beating at low speed after each addition just until combined. Divide batter among three greased and floured 8x1-1/2- or 9x1-1/2-inch round cake pans.

4. Bake in a 350 degree F oven for 25 to 30 minutes for 8-inch pans or 22 to 25 minutes for 9-inch pans, or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove cakes from pans; cool completely on wire racks.

5. Remove frosting from refrigerator about 30 minutes before frosting the cake. Place one layer on a serving plate; spread with half of the raspberry preserves. Top with second layer of cake; spread with remaining preserves. Top with third cake layer. Spread top and sides with frosting. Makes 12 servings.

From the Test KitchenWhite Chocolate Cream Cheese Cake:
  • Prepare the cake as directed above, except substitute 5 ounces white chocolate for the unsweetened chocolate. If desired, garnish with fresh raspberries, white chocolate curls, and powdered sugar.
Nutrition Facts (Chocolate Cream Cheese Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 660,
  • Fat, total (g) 25,
  • chol. (mg) 103,
  • sat. fat (g) 14,
  • carb. (g) 109,
  • fiber (g) 2,
  • pro. (g) 8,
  • sodium (mg) 334,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe