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This recipe for CHOCOLATE CREAM CAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Burgess
Added: Wednesday, August 12, 2009


Make the cake and frosting at same time:
1 stick butter, softened
2 sticks margarine, softened
1 (8-oz.) package cream cheese, softened
1 (3-oz.) package cream cheese, softened
1 (4-oz.) package German sweet chocolate
1/4 cup water
2 pounds powdered sugar, sifted
3/4 cup shortening
3 eggs
1/4 teaspoon salt
1 teaspoon baking soda
2 1/4 cups flour
1 cup buttermilk
2 teaspoons vanilla

Preheat oven to 350. Grease and flour four 8-inch cake pans or three 9-inch cake pans.
Cream butter, margarine, and cream cheese together in a large mixing bowl until fluffy. Melt chocolate with water in a double boiler. Add powdered sugar and choclolate alternately to batter. Divide batter in half. Reserve one half to frost cake. To remaining half, add shortening, creaming well. Add eggs one at a time beating well after each addition. Sift together dry ingredients and add to batter alternating with buttermilk. Add 1 teaspoon vanilla and blend well.
Pour into cake pans. Bake for 35 to 40 minutes. Allow to cool on wire racks.
Add1 teaspoon vanilla to reserved batter, blend well, and frost. If frosting is too creamy, add more powdered sugar.

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