Chocolate Sweetheart Cake
A Uncategorized recipe with 8 oz pkg philadelphia brand cream cheese softened, butter or margarine softened, vanilla. Ready in 1h 20m, serves 12.
Curated byKavya Sharma🇮🇳
- 1
In large mixing bowl, beat together cream cheese, 3/4 cup butter and vanilla.
8 oz pkg philadelphia brand cream cheese softened(1)butter or margarine softened(1 c)vanilla(1 1/2 tsp) - 2
Alternately beat in sugar and 1/4 cup of milk.
sifted powdered sugar(2 lb)milk(1 1/2 c)to 2 tsp milk(1) - 3
Stir in 4 squares of melted chocolate.
sq 6 oz unsweetened chocolate melted and cooled(6) - 4
Remove 3 1/2 cups to small pitcher for frosting; apply seal and chill.
frosting of choice - 5
Stir 2 squares of melted chocolate into remaining mixture.
sq 6 oz unsweetened chocolate melted and cooled(6) - 6
Beat in 1/4 cup of butter and the eggs.
butter or margarine softened(1 c)eggs(3) - 7
In medium mixing bowl, combine flour, soda and salt.
all-purpose flour(2 c)baking soda(1 1/4 tsp)salt(1 tsp) - 8
Beat into chocolate mixture alternately with 1 1/4 cups of milk.
milk(1 1/2 c)sq 6 oz unsweetened chocolate melted and cooled(6)to 2 tsp milk(1) - 9
Turn into 2 greased and floured heart-shaped or 9 x 1 1/2-inch round cake pans.
all-purpose flour(2 c) - 10
Bake at 350° for 30 to 35 minutes.
- 11
Cool in pans 10 minutes.
- 12
Remove; cool on wire racks.
- 13
Let frosting stand at room temperature about 15 minutes. (If necessary, stir in 1 to 2 teaspoons milk.) Place one cake layer on cake plate.
milk(1 1/2 c)to 2 tsp milk(1)frosting of choice - 14
Frost top; add second layer.
- 15
Generously frost sides and top.
- 16
Decorate top with almonds.
sliced almondschopped almonds - 17
Store in covered cake plate.
- 18
Makes 12 servings.
Nutrition Facts
Per serving
Rate this recipe
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Chocolate Sweetheart Cake
A Uncategorized recipe with 8 oz pkg philadelphia brand cream cheese softened, butter or margarine softened, vanilla. Ready in 1h 20m, serves 12.
Curated byKavya Sharma🇮🇳
Directions
18 steps- 1
In large mixing bowl, beat together cream cheese, 3/4 cup butter and vanilla.
8 oz pkg philadelphia brand cream cheese softened(1)butter or margarine softened(1 c)vanilla(1 1/2 tsp) - 2
Alternately beat in sugar and 1/4 cup of milk.
sifted powdered sugar(2 lb)milk(1 1/2 c)to 2 tsp milk(1) - 3
Stir in 4 squares of melted chocolate.
sq 6 oz unsweetened chocolate melted and cooled(6) - 4
Remove 3 1/2 cups to small pitcher for frosting; apply seal and chill.
frosting of choice - 5
Stir 2 squares of melted chocolate into remaining mixture.
sq 6 oz unsweetened chocolate melted and cooled(6) - 6
Beat in 1/4 cup of butter and the eggs.
butter or margarine softened(1 c)eggs(3) - 7
In medium mixing bowl, combine flour, soda and salt.
all-purpose flour(2 c)baking soda(1 1/4 tsp)salt(1 tsp) - 8
Beat into chocolate mixture alternately with 1 1/4 cups of milk.
milk(1 1/2 c)sq 6 oz unsweetened chocolate melted and cooled(6)to 2 tsp milk(1) - 9
Turn into 2 greased and floured heart-shaped or 9 x 1 1/2-inch round cake pans.
all-purpose flour(2 c) - 10
Bake at 350° for 30 to 35 minutes.
- 11
Cool in pans 10 minutes.
- 12
Remove; cool on wire racks.
- 13
Let frosting stand at room temperature about 15 minutes. (If necessary, stir in 1 to 2 teaspoons milk.) Place one cake layer on cake plate.
milk(1 1/2 c)to 2 tsp milk(1)frosting of choice - 14
Frost top; add second layer.
- 15
Generously frost sides and top.
- 16
Decorate top with almonds.
sliced almondschopped almonds - 17
Store in covered cake plate.
- 18
Makes 12 servings.
About this recipe
A Uncategorized recipe with 8 oz pkg philadelphia brand cream cheese softened, butter or margarine softened, vanilla. Ready in 1h 20m, serves 12.
Nutrition Facts
Per serving (12 servings)
Rate this recipe
