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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg cream cheese, softened
2/3 cup butter, softened
1 tsp vanilla
5 oz unsweetened chocolate, melted and cooled
8 cups sifted confectioners sugar
1/3 cup milk
1 to 2 cups sifted confectioners sugar
3 eggs
2 & 1/2 cups flour
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup milk
1/2 cup seedless red raspberry preserves
In a large mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Blend in chocolate. Alternately beat in the 8 cups confectioners sugar and the 1/3 cup milk. Reserve 3 1/2 cups of the mixture to use in the cake and set aside.
To the remaining mixture (you should have 2 to 3 cups mixture), beat in enough of the additional 1 to 2 cups sifted confectioners sugar to make it of spreading consistency. Cover and refrigerate the frosting.
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 flour, baking powder, baking soda, and salt. Beat into the 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 8 or 9 inch round cake pans. Bake at 350 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 and cool completely on wire racks.
Remove frosting from refrigerator about 30 minutes before frosting the cake. Place one layer on a serving plate and spread with half of the raspberry preserves. Top with second layer of cake then spread with remaining preserves. Top with third cake layer. Spread top and sides with frosting.
WHITE CHOCOLATE VERSION: 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.
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CHOCOLATE LAYER CREAM CHEESE CAKE (also listed White Chocolate version)
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg cream cheese, softened
2/3 cup butter, softened
1 tsp vanilla
5 oz unsweetened chocolate, melted and cooled
8 cups sifted confectioners sugar
1/3 cup milk
1 to 2 cups sifted confectioners sugar
3 eggs
2 & 1/2 cups flour
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup milk
1/2 cup seedless red raspberry preserves
In a large mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Blend in chocolate. Alternately beat in the 8 cups confectioners sugar and the 1/3 cup milk. Reserve 3 1/2 cups of the mixture to use in the cake and set aside.
To the remaining mixture (you should have 2 to 3 cups mixture), beat in enough of the additional 1 to 2 cups sifted confectioners sugar to make it of spreading consistency. Cover and refrigerate the frosting.
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 flour, baking powder, baking soda, and salt. Beat into the 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 8 or 9 inch round cake pans. Bake at 350 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 and cool completely on wire racks.
Remove frosting from refrigerator about 30 minutes before frosting the cake. Place one layer on a serving plate and spread with half of the raspberry preserves. Top with second layer of cake then spread with remaining preserves. Top with third cake layer. Spread top and sides with frosting.
WHITE CHOCOLATE VERSION: 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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