Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Cake flour - sifted

  2. 1 1/2 teaspoons 7 1/2ml Baking soda

  3. 1 teaspoon 5ml Salt

  4. 6 oz 170g Cream cheese

  5. 1/2 cup 99g / 3 1/2oz Vegetable shortening

  6. 2 teaspoons 10ml Vanilla extract

  7. 6 cups 1188g / 41oz Confectioners' sugar - sifted

  8. 1/4 cup 59ml Hot water

  9. 4 oz 113g Baking chocolate

  10. 1/4 cup 49g / 1.7oz Vegetable shortening

  11. 3 Eggs - large

  12. 3/4 cup 177ml Milk

  13. 1 tablespoon 15ml Milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 cup 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 350F. 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 tbs 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.


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