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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
  • 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

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

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