CHOCOLATE VALENTINE CAKE
1 (8 oz.) pkg. cream cheese, softened
1 c. melted butter
1 1/2 tsp. vanilla
2 lbs. sifted powdered sugar
1 1/2 c. milk
6 squares (6 oz.) unsweetened chocolate, melted & cooled
3 eggs
2 c. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. salt
1-2 tsp. milk
In a large bowl beat cream cheese, 3/4 cup butter and vanilla.
Alternately beat in sugar and 1/4 cup milk. Stir in 4 squares melted
chocolate. Save 3 1/2 cups mixture for frosting. Chill. Stir 2
squares melted chocolate into remaining mixture. Beat in 1/4 cup
butter and
the eggs. In medium bowl combine flour, soda and salt. Beat into
chocolate mixture alternately with 1 1/4 cups milk. Turn into 2
greased and
floured heart shaped pans or 9" x 1 1/2" round cake pans. Bake at 350
degrees
for 30 to 35 minutes. Cool in pans 10 minutes. Remove; cool on
wire
racks. Let frosting stand at room temperature about 15 minutes. (If
necessary
stir in 1 to 2 teaspoons milk.) Frost cake and cool.
Beauty is eternity gazing at itself in a mirror.
Kahlil Gibran
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