MY BEST CHOCOLATE CAKE

By curly

Ingredients

• 2 (8 oz) cream cheese, softened
• 7 cups + 2 Tbsps sifted powdered sugar
• 1 cup shortening
• 1/4 cup hot water
• 1 Tbsp vanilla
• 1/4 pound semisweet chocolate, melted
• 3 eggs
• 2 1/4 cups flour
• 1 1/2 tsps baking soda
• 1 1/2 tsps salt
• 3/4 cup milk

Preparation

Step 1

Blend cream cheese with powdered sugar and ¾ cup shortening. Stir in hot water and vanilla. Add melted chocolate and mix thoroughly. Remove 3 cups of mixture and set aside for icing cake.

To remaining cream cheese mixture, add remaining ¼ cup shortening and eggs. Beat mixture until smooth. Sift together flour, baking soda and salt in separate bowl.

Add dry ingredients to batter alternately with milk, starting and ending with flour mixture.

Turn batter into 2 greased and floured (9-inch) round cake pans. Bake at 350 degrees until toothpick inserted in center comes out clean, about 55 minutes.

Cool cakes in pans 10 minutes, then remove onto racks and cool thoroughly. Fill layers and frost top and sides of cake with reserved icing. Refrigerate until serving time.