Ingredients:

Cake
1-1/2	Cup	All-purpose flour
1-1/4	Cup	Sugar
3	Tbl	Cocoa
1	Tbl	Baking soda
½	Tsp	Salt
½	Cup	Coffee-flavored liqueur
1/3	Cup	Vegetable oil
1	Tsp	White vinegar
1	Tsp	Vanilla
2	3 oz	Package cream cheese, softened
1	6 oz	Package semisweet chocolate chips, melted
Frosting
2	Oz	Unsweetened baking chocolate
2	Tbl	Butter
1-1/2	Cup	Confectioners sugar
1	Tsp	Vanilla
3	Tbl	Hot water
		Chopped walnuts to garnish

Directions:

Preheat oven to 350º. Grease & lightly flour a 9” springform pan.

In a large bowl, combine flour, sugar, cocoa, baking soda, and salt. Set aside.

In a medium bowl, whisk eggs, milk, liqueur, oil, vinegar, and vanilla. Add egg mixture to dry ingredients, stir until well blended.

In a medium bowl. Combine cream cheese and melted chocolate until well blended. Beat Cream cheese mixture into batter. Pour batter into prepared pan. Bake 45-50 min or until pick inserted in center comes out clean. Cool in pan 10 min, remove sides of pan and cool completely. Invert onto a serving plate.

Frosting: Melt Chocolate and butter over low heat in a medium saucepan, stirring constantly. Remove from heat; add sugar and vanilla. Stir until crumbly. Add water and stir until smooth. Adding a teaspoon more of Hot water if needed.

Spread frosting over cake. Garnish with chopped walnuts if desired or sprinkle with Confectioners sugar.

 

Yields

16 servings