Cream Cheese Chocolate Cake

2 c Cake Flour; Sifted

1 1/2 t Baking Soda

1 t Salt

6 oz Cream Cheese

1/2 c Vegetable Shortening

2 t Vanilla Extract

6 c Confectioners` Sugar; Sifted

1/4 c ;Hot Water

4 oz Baking Chocolate

1/4 c Vegetable Shortening

3 ea Eggs; Large

3/4 c Milk

1 T 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.