More Great Recipes: Cake

Chocolate Cream Cheese Cake

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Member since 2007

Serves | Prep Time | Cook Time


2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 8 ounce cream cheese, softened
2/3 cup butter, softened
1 teaspoon vanilla
5 ounces unsweetened chocolate, melted and cooled
8 cups sifted powdered sugar
1/3 cup milk
2 cups powdered sugar
1/3 cup milk
3 eggs
1 cup milk
1/2 cup seedless red raspberry perserve
fresh raspberries

Grease and flour 3, 8 or 9" round baking pans. In a large mixing bowl combine flour, baking powder, baking soda, and salt; set aside. In a mixing bowl beat together cream cheese, butter and vanilla with an electric mixer on medium speed till fluffy. Add melted chocolate; beat till well blended. Alternately beat in the 8 cups powdered sugar and the 1/3 cup milk. Transer 3 1/2 cups mixture to another large mixing bowl to use for part of the cake batter and set aside. 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 1-2 cups powdered sugar to make it a spreading consistency. Cover frosting and refrigerate till needed. Add eggs to the 3 1/2 cups cream cheese mixture; beat 1 minutes at medium speed. Add flour mixture and the 1 cup milk alternately to the egg mixture, beating at low speed after each addition just till combined. Pour batter into prepared pans. Bake in a 350 degree oven for 25 to 30 minutes or till a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove; cool on a wire rack. Remove frosting from refrigerator about 30 minutes before frosting 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. Garnish each serving with fresh raspberries.

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