Chocolate Cream Cake

A trio of chocolate cake layers, filled with vanilla butter cream and frosted with chocolaty cream cheese frosting, makes an irresistible combination.

Recipe Ingredients:

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:
1/2 cup butter, softened
2 1/4 cups sifted powdered sugar
About 2 tablespoons milk
1/2 teaspoon vanilla extract

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

Cooking Directions:

1. For Cake: 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. For Butter Cream Filling: Beat butter, powdered sugar, milk and vanilla together, adding additional milk, if necessary, to make a filling of spreading consistency.
6. Frost cake with Chocolate-Cream Cheese Frosting. Cover and store in the refrigerator.
7. For Chocolate-Cream Cheese Frosting: Beat cream cheese and milk together until combined.
8. Beat in powdered sugar. Beat in melted chocolate and vanilla.
9. Beat in additional milk, if necessary, to make frosting of spreading consistency.

Makes 12 servings.