Butter Cream Ribbon Chocolate Fudge Cake - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese, softened
1 egg
1/4 c. sugar
3 Tbsp. milk
2 Tbsp. butter or margarine, softened
1 Tbsp. cornstarch
1/2 tsp. vanilla extract
4 (1 oz.) sq. unsweetened chocolate
1/2 c. butter or margarine, softened
2 c. sugar
2 eggs
2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/3 c. milk
1 tsp. vanilla extract
fudge frosting

Preparation

Combine cream cheese, 1 egg and 1/4 cup sugar in a medium mixing bowl; beat at high speed of an electric mixer until smooth. Gradually add 3 tablespoons milk and next 3 ingredients, beating well.
Set aside.
Place chocolate squares in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts, stirring occasionally.
Remove from heat and let cool.
Cream 1/2 cup butter, gradually add 2 cups sugar, beating well at medium speed.
Add 2 eggs, one at a time, beating well after each addition.
Combine flour, baking powder, soda and salt; stir well.
Add flour mixture to creamed mixture alternately with 1 1/3 cups milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in melted chocolate and 1 teaspoon vanilla.
Spread half of chocolate batter in a greased and floured 13 x 9 x 2-inch baking pan.
Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter.
Bake at 350\u00b0 for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
Let cool completely in pan on a wire rack.
Spread frosting over cake.
Yield: 15 servings.