Chocolate Cream Cheese Cake
2 3-ounce packages cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla
6-1/2 cups sifted powdered sugar (1-1/2 pounds)
1/3 cup milk, room temperature
4 squares (4 ounces) unsweetened chocolate, melted and cooled
4 tablespoons butter or margarine, softened
2-1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/4 cups milk
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside. Cream together cream cheese and the 1/2 cup butter and vanilla. Beat in the powdered sugar alternately with the 1/3 cup of milk. Blend in the chocolate.
Remove 2 cups of chocolate mixture to use as icing; cover and refrigerate.
Cream together the remaining chocolate mixture and the remaining 4 tablespoons butter. Add eggs; beat well. Combine the dry ingredients and beat into chocolate mixture alternately with the remaining milk.
Pour batter into pans and bake for 30 minutes or until tested done. Cool in pans 10 minutes. Remove and cool completely. Remove frosting from refrigerator 15 minutes before frosting cake.