Directions: |
Directions:Grease and lightly flour three: 9x2 or 8x2 in. baking pans. Combine flour, baking soda, and salt. Set aside. In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar and vanilla; beat till combined. Add eggs, one at a time, beating well after each. Beat in cooled chocolate. Alternately add flour mixture and ice water, beating on low to medium speed after each addition just till combined. Pour batter into prepared pans. Bake in a 350 degree oven for 25 to 30 minutes or till a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
Spread Butter Cream Filling on two of the layers; stack layers. Top with remaining layer. Frost cake with Chocolate Cream-Cheese Frosting. Store in refrigerator. Makes 12 servings.
Butter Cream Filling
Beat 1/2 cup butter with an electric mixer on medium to high speed till softened. Beat in 2 1/4 cups sifted powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla. Beat in additional milk, if necessary, to make of spreading consistency.
Chocolate-Cream Cheese Frosting:
Beat 1/2 of an 8-ounce package cream cheese with an electric mixer on medium to high speed till softened.
Beat in 3 tablespoons milk till smooth. Grad add 3 3/4 cups sifted powdered sugar, beating well. Beat in 3 ounces unsweetened chocolate, melted and cooled, and 1 teaspoon vanilla. Beat in additional milk, if necessary to make frosting of spreading consistency. |
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