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A trio of devil's food layers are first filled with vanilla butter cream and then frosted with chocolatey cream cheese frosting--an irresistible combination!

Chocolate Cream Cake

2 2/3 cups all-purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3/4 cup butter, softened

2 1/4 cups granulated sugar

2 teaspoons vanilla extract

3 large eggs

3 ounces unsweetened chocolate, melted and cooled

1 1/2 cups ice water

 

Butter Cream Filling (recipe follows)

Chocolate-Cream Cheese Frosting (recipe follows)

1. Preheat oven to 350*F (175*C). Grease and lightly flour three 9 x 1 1/2, or 8 x 1 1/2-inch round baking pans. Combine flour, baking soda and salt; set aside.
2. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Beat in chocolate. Alternately add flour mixture and water, beating on low to medium speed after each addition just until combined. Pour batter into prepared pans.
3. Bake for 25 to 30 minutes or until a wooden pick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
4. Spread Butter Cream Filling on two of the layers; stack layers. Top remaining layer.
5. Frost cake with Chocolate-Cream Cheese Frosting. Cover and store in the refrigerator.

Makes 12 servings.

Butter Cream Filling

1/2 cup butter, softened

2 1/4 cups sifted powdered sugar

About 2 tablespoons milk

1/2 teaspoon vanilla extract

1. Beat butter, powdered sugar, milk and vanilla together, adding additional milk, if necessary, to make a filling of spreading consistency.

Chocolate-Cream Cheese Frosting

4 ounces (1/2 of an 8-ounce package) cream cheese, softened

About 3 tablespoons milk

3 3/4 cups sifted powdered sugar

3 ounces unsweetened chocolate, melted and cooled

1 teaspoon vanilla extract

1. Beat cream cheese and milk together until combined.
2. Beat in powdered sugar. Beat in melted chocolate and vanilla.
3. Beat in additional milk, if necessary, to make frosting of spreading consistency.