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Cream Cheese Chocolate Cake

2 cups cake flour, sifted
1 teaspoon salt
1/2 cup vegetable shortening
6 cups confectioners' sugar, sifted
4 ounces baking chocolate
3 eggs
1 tablespoon milk
1 1/2 teaspoons baking soda
6 ounces cream cheese
2 teaspoons vanilla extract
1/4 cup hot water
1/4 cup vegetable shortening
3/4 cup milk

Sift the cake flour, baking soda, and salt together and set aside.
Combine cream cheese, 1/2 c shortening and vanilla in a large mixing
bowl. Beat, with an electric mixer set on high, until light and
fluffy. Add confectioners' sugar alternately with hot water and
chocolate (melted and cooled to room temperature) to cream cheese
mixture, beating well after each addition. Blend until smooth.

Remove 2 cups of the chocolate mixture and cover with plastic wrap.
Reserve for frosting. Blend 1/4 cup shortening into remaining
chocolate mixture. Add eggs, one at a time, beating well after
each addition. Add dry ingredients alternately with 1/4 cup of
milk, beating well after each addition. Spread batter in 2 greased
and waxed paper lined 9-inch round cake pans.

Bake in preheated 350 degree F. oven for 35 minutes or until cakes
test done. Cool in pans on racks for 10 minutes. Remove from
pans; cool completely on racks. Blend 1 T milk into the reserved
chocolate mixture for frosting. Place one layer on serving plate
and spread with frosting. Top with second layer and frost sides
and top with remaining frosting.


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