1 (8 oz.) pkg. Philadelphia Brand cream cheese, softened
1 c. butter or margarine, softened
1 1/2 tsp. vanilla
2 lb. sifted powdered sugar
1 1/2 c. milk
3 eggs
6 sq. (6 oz.) unsweetened chocolate, melted and cooled
2 c. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. salt
1 to 2 tsp. milk
sliced almonds
chopped almonds
frosting of choice

In large mixing bowl, beat together cream cheese, 3/4 cup butter and vanilla. Alternately beat in sugar and 1/4 cup of milk. Stir in 4 squares of melted chocolate. Remove 3 1/2 cups to small pitcher for frosting; apply seal and chill.

Stir 2 squares of melted chocolate into remaining mixture. Beat in 1/4 cup of butter and the eggs. In medium mixing bowl, combine flour, soda and salt. Beat into chocolate mixture alternately with 1 1/4 cups of milk. Turn into 2 greased and floured heart-shaped or 9 x 1 1/2-inch round cake pans. Bake at 350° 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.) Place one cake layer on cake plate. Frost top; add second layer. Generously frost sides and top. Decorate top with almonds. Store in covered cake plate. Makes 12 servings.