Cream Cheese filled Chocolate Cake
Ingredients:
- sugar - 2 cups
- flour - 1 3/4 cups
- cocoa powder - 3/4 cup
- baking powder - 1/2 tsp
- baking soda - 1 1/2 tsp
- salt - 1 tsp
- eggs - 2
- milk - 1 cup
- vegetable oil - 1/2 cup
- vanilla extract - 2 tsp
- boiling water - 1 cup
- filling --
- cream cheese - 1 cup
- butter - 3/4 cup
- vanilla extract - 1 1/2 tsp
- powdered sugar - 6 cups
- frosting --
- butter - 1 cup
- cocoa powder - 1 3/4 cups
- powdered sugar - 6 cups
- milk - 1/2 cup plus 3 T
- vanilla extract - 2 tsp
Instructions:
Coat 3 - 8 inch cake pans with nonstick spray. Line bottoms of the pans with parchment paper. Spray each pan again, dust with flour; set aside.
In a bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; mix until everything is thoroughly incorporated. Stir in boiling water; (batter will be very thin.)
Divide batter evenly between the prepared pans. Bake in a preheated 350 degree oven for 30 - 35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the cakes in the pans for 10 minutes, remove place on wire rack to cool completely. Wrap each layer in plastic wrap, place in refrigerator for several hours or overnight.
Assemble -- level each layer with a serrated knife. Place one layer on a cake plate. Evenly spread 3/4 cup cream cheese filling over cake, leave 1/2 inch margin around the edges of the cake. Place second layer on, spread cream cheese filling over cake, top with third layer. Spread a thin layer of frosting over the top and sides of the cake. (This is a crumb coat, doesn't need to be perfect.) Place cake in refrigerator for 30 minutes.
Remove cake from refrigerator, spread final layer of frosting over entire cake. Garnish as desired.
Prepare filling -- in a bowl, with mixer on medium speed beat cream cheese and butter, for one minute. Add vanilla, beat for another minute. Reduce speed to low, add powdered sugar about 1/2 cup at a time. Once sugar is completely incorporated, beat on medium speed for two minutes or until fluffy. (If desired set aside some filling to pipe on finished cake.)
Prepare frosting -- in a bowl, combine powdered sugar and cocoa powder. In a second bowl, beat butter on medium speed for one minute. Reduce speed to low, add sugar cocoa mixture about 1/2 cup at a time. Halfway through this process, add milk and vanilla. When all ingredients are thoroughly incorporated, beat on medium speed for two minutes or until fluffy. (If desired set aside some frosting to pipe on finished cake)
