2 c Cake Flour; Sifted
1 1/2 ts Baking Soda
1 ts Salt
6 oz Cream Cheese
1/2 c Vegetable Shortening
2 ts Vanilla Extract
6 c Confectioners’ Sugar; Sifted
1/4 c ;Hot Water
4 oz Baking Chocolate
1/4 c Vegetable Shortening
3 ea Eggs; Large
3/4 c Milk
1 tb Milk
Sift the cake flour, baking soda, and salt together and set aside.
Combine cream cheese, 1/2 c shortening and vanilla in a large mixing
bowl. Beat, with an electric mixer set on high, until light and
fluffy. Add confectioners’ sugar alternately with hot water and
chocolate (melted and cooled to room temperature) to cream cheese
mixture, beating well after each addition. Blend until smooth. Remove
2 cups of the chocolate mixture and cover with plastic wrap. Reserve
for frosting. Blend 1/4 cup shortening into remaining chocolate
mixture. Add eggs, one at a time, beating well after each addition.
Add dry ingredients alternately with 1/4 cup of milk, beating well
after each addition. Spread batter in 2 greased and waxed paper lined
9-inch round cake pans. Bake in preheated 350 degree F. oven for 35
minutes or until cakes test done. Cool in pans on racks for 10
minutes. Remove from pans; cool completely on racks. Blend 1 T milk
into the reserved chocolate mixture for frosting. Place one layer on
serving plate and spread with frosting. Top with second layer and
frost sides and top with remaining frosting.
Yields
12 Servings