Directions: |
Directions:In large bowl, beat together with an electric beater on med speed until fluffy: 8 oz cream cheese, softened; 2/3 cup butter, softened; 1 tsp. vanilla. Blend in 5 oz. unsweetened chocolate or white chocolate (melted and cooled).
Alternately, beat in: 8 cups powered sugar and 1/3 cup milk.
Reserve 3-1/2 cups of the mixture to use in the cake; set aside.
To the remaining mixture (you should have 2 to 3 cups mixture), beat in 1 to 2 cups of sifted powdered sugar to make of spreading consistency. Cover and refrigerate the frosting.
In a large mixing bowl place the reserved 3-1/2 cups of cream cheese mixture. Add 3 eggs; beat 1 minute at med. Speed. Stir together : 2-1/2 cups flour; 1-1/2 tsp. b powder; ½ tsp. b. soda; ¼ tsp. salt. Beat into mixture alternately with 1 cup milk, beating at low speed after each addition just until combined. Divide batter among three greased and floured round cake pans.
Bake for 25 to 30 minutes in a 350 degree oven.
Cool in pans for 10 minutes. Remove cakes from pans; cool on racks.
Remove frosting from refrigerator about 30 minutes before frosting the cake. Place one cake layer on a serving plate; spread with ¼ cup seedless red raspberry preserves. (I use more, and use the Welches squeezable, and squeezed it directly on top) Top with second layer of cake; spread with ¼ cup seedless red raspberry preserves. Top with third layer. Spread top and sides with frosting. Garnish with fresh raspberries, chocolate curls or powdered sugar.
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