Cream Cheese Chocolate Cake

Sugar, Cream Cheese, Cocoa, and Butter Mixture ( Will be used as both icing and in batter)

1 8 ounce package cream cheese
2 sticks butter or margarine
About 2½ pounds powdered sugar, sifted
1 scant cup or less of evaporated milk
6 Tablespoons cocoa
2 teaspoons vanilla

Mix butter and cream cheese
Warm the evaporated milk and add to butter/cream cheese
Continue mixing, and ADD the 6 Tablespoons cocoa or a little more. (If the icing mixture is too stiff, you can always add some more canned milk to make it more pliable.) .
ADD 2 teaspoons vanilla.

This cake usually is about 7 or 8 cake layers, so dip out two serving-size spoonfuls of the icing for each layer to go on the layers—about half of the mixture.

Cake Batter

3 Cups all-purpose flour
2 teaspoons soda
1 teaspoon salt (less if you like)
SIFT the flour with the soda and salt
1 stick softened margarine
2 cups buttermilk
4 eggs.

MIX all of the above ingredients.
Continue mixing and add the remaining sugar and cocoa butter mixture that has been saved.
ADD another teaspoon of vanilla to the batter.

PUT one cup batter, (or ½ cup batter if you want a 16 layer cake,) in a 9 inch pan that has been spread with Crisco and sprinkled with flour.

I set my oven at 350° (about) BAKE quick. TAKE out of the oven just when done. Try not to let the layers dry out so that the cake will be moist. Keep it covered so as not to dry out. This is a good cake.

(Mama’s note to me: “Marjorie, take this out and put it where you can see it until you learn how to make the cake without the recipe. I decided to write this down for you. If it is not plain, call. I may can fix it so you can understand”)