Recipe: Chocolate Cream Cheese Cake

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CHOCOLATE CREAM CHEESE CAKE

FOR THE FROSTING:
2 pkg. (3 oz. each) cream cheese, softened
1/2 cup plus 4 tbsp. butter, softened, divided use
1 tsp. vanilla
6 1/2 cups (1 1/2 lb.) sifted powdered sugar
1/3 cup plus 1 1/4 cups milk, at room temperature, divided use
4 squares (1 oz. each) unsweetened chocolate, melted and cooled
FOR THE CAKE:
3 eggs
2 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup slivered, toasted almonds (for garnish)

Preheat oven to 350 degrees F. Grease and flour two (9 x 1 1/2 inch) cake pans.

TO PREPARE THE FROSTING:
Cream together cream cheese, 1/2 cup butter, and vanilla. Alternately beat in sugar and 1/3 cup milk. Blend in chocolate. Remove 2 cups of this mixture for the frosting, cover and refrigerate.

TO PREPARE THE CAKE:
Cream together remaining chocolate mixture and remaining 4 tablespoons butter. Add eggs; beat well; set aside.

Stir together dry ingredients. Beat into creamed mixture alternately with the remaining 1 1/4 cups milk. Turn into prepared cake pans.

Bake in 350 degree F oven for 30 minutes. Cool in pans 10 minutes. Remove from pans; cool on racks.

Remove frosting from refrigerator 15 minutes before frosting cake. Sprinkle toasted, slivered almonds on frosted cake.