If you are like me, one of the best combo’s is chocolate and cream cheese. This cake combines both. It is out of my old cookbook I told you about several weeks ago.
2 tables butter
1/4 cup sugar
1 table cornstarch
1 8 oz pkg of softened cream cheese
2 tables milk
1 teas vanilla (sometimes I use almond extract instead of vanilla)
Cream butter, sugar and cornstarch. Add cream cheese, beat until fluffy. Add remaining ingredients; beat well and set aside.
2 cups sifted flour
2 cups sugar
1 teas salt
1 teas baking powder
1 teas baking soda
1/2 cup soft shortening (you will have more flavor if you use half butter and half shortening)
1 1/2 cups milk
4 oz unsweetened chocolate, melted
1 teas vanilla
Combine dry ingredients; cut in shortening. Add 1 cup milk; beat for 1 or minute and a half. Add remaining milk and other ingredients; beat for another minute and a half. Put one half of the batter in a well-greased and floured 13×9 pan. Spoon on cheese mixture and spread over cake batter; top with remaining cake batter. Bake at 350 for about 45-50 min, depending on your oven. Be sure and test to see when toothpick comes out clean. You do not want to over bake a chocolate cake as it will be dry. Cool
1/2 cup milk
1/2 cup butter
6 oz semi-sweet chocolate pieces
1 teas vanilla
2 1/2 cups powdered sugar.
Combine milk and butter and bring to a boil. Blend in remaining ingredients and beat well. Frost the cake. Store covered in fridge, but take out an hour or so before serving.