Name: Chocolate Cream Cheese Cake
Ingredients: 2 1/2 c All-purpose flour; 1 1/2 ts Baking powder; 1/2 ts Haking soda; 1/4 ts Salt; 1 pk (8 oz) cream cheese; softened; 2/3 c Butter or margarine; softened; 1 ts Vanilla; 5 oz Unsweetened chocolate; melted and cooled; 8 c Sifted powdered sugar; 1/3 c Milk; 1 c Sifted powdered; up to 2; Sugar; 3 Eggs; 1 c Milk; 1/2 c Seedless red raspberry preserves; White chocolate stars; (optional); Fresh raspberries; (optional)

We are trusted to spread the spirit of love. Tenderness in judgment, the habit of thinking the best of one another, unwillingness to believe evil, grief if we are forced to do so, eagerness to believe good, joy over one recovered from any slip or fall, unselfish gladness in another’s joys, sorrow in another’s sorrow, readiness to do anything to help another entirely irrespective of self – all this and much more is included in that wonderful word love. If love weakens among us, if it ever becomes possible to tolerate the least shadow of an unloving thought, our Fellowship will begin to perish. Unlove is deadly. It is a cancer. It may kill slowly but it always kills in the end. Let us fear it, fear to give room to it as we should fear to nurse a cobra. It is deadlier than any cobra. And just as one minute drop of the almost invisible cobra venom spreads swiftly all over the body of one into whom it has been injected, so one drop of the gall of unlove in my heart or yours, however unseen, has a terrible power of spreading all through our Family, for we are one body – we are parts of one another. If one member suffers loss, all suffer loss. Not one of us liveth to herself.

Amy Carmichael

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Dessert	1	Servings

INGREDIENTS

2 1/2	c	All-purpose flour
1 1/2	ts	Baking powder
1/2	ts	Haking soda
1/4	ts	Salt
1	pk	(8 oz) cream cheese; softened
2/3	c	Butter or margarine; softened
1	ts	Vanilla
5	oz	Unsweetened chocolate; melted and cooled
8	c	Sifted powdered sugar
1/3	c	Milk
1	c	Sifted powdered; up to 2
		Sugar
3		Eggs
1	c	Milk
1/2	c	Seedless red raspberry preserves
		White chocolate stars; (optional)
		Fresh raspberries; (optional)

INSTRUCTIONS

1. Grease and flour three 8x1 1/2 or 9x11/2 inch cake pans; set aside. In a
large mixing bowl combine flour, baking powder, baking soda, and salt; set
aside.
2. In a mixing bowl beat together cream cheese, butter or margarine, and
vanilla with an electric mixer on medium speed till fluft~~ Add melted
chocolate; beat till well blended.
3. Alternately beat in the 8 cups powdered sugar and the 1/2 cup milk.
Transfer 3 1/2 cups of the mixture to another large mixing bowl to use for
part of the cake batter and set aside.
4. You should have about 2 cups of the mixture remaining, which will be
used for the frosting. To this mixture, beat in enough of the additional 1
to 2 cups of sifted powdered sugar to make it a spreading consistency ~
Cover frosting and refrigerate till needed.
Add eggs to the 3 1/2 cups cream cheese rnixture; beat 1 minute at mediurn
speed. Add flour mixture and the 1 cup milk alternately to the egg mtxture,
beating at low speed after each addition just till com- bined. Pour batter
into prepared pans. ('f you don't have three cake pans of the same size,
chill a portion of the cake batter for up to 1 hour before baking.) Bake in
a 3500 oven for 25 to 30 minutes for 8-inch pans and 22 to 25 mmutes for
9-inch pans or till a toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes. Remove; cool on wire racks. Remove frosting
from refrig- erator about 30 minutes before frost- ing the cake. Place one
cake layer on serving plate; spread with half of the raspberry preserves.
Top with second layer; spread with remaining jam. Top with third cake
layer. Spread top and sides with frosting. Cut in wedges to serve. Gamish
each serv- ing with a white Chocolate Star and fresh raspberries, if
desired. Makes 16 servings.
Formatted and Busted by RecipeLu
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 21,
1998

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