Butter Cream Ribbon Choco Fudge Cake

Ingredients

8 oz cheese, cream, softened 1 egg 1/4 cup sugar 3 tbsp milk 2 tbsp butter or margarine, softened 1 tbsp cornstarch 1/2 tsp vanilla extract 4 each 1oz sq unsweetened chocolate 1/2 cup butter or margarine, softened 2 cup sugar 2 egg 2 cup all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 1/2 cup milk 1 tsp vanilla extract 1 fudge frosting: 2 each 1oz sq unsweetened chocolate 1/4 cup butter or margarine 3 1/2 cup sugar, powdered, sifted 1/3 cup milk 1 tsp vanilla extract

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Preparation
 
Cake: Combine cream cheese, 1 egg, and 1/4 c sugar in a medium mixing
bowl; beat at high speed until smooth. Gradually add 3 tb milk and
the next 3 ingredients, beating well. Set aside.
Place chocolate squares in top of a dbl 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 c butter; gradually add 2 c 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 1/2 c milk, beginning
and ending with flour mixture. Mix after each addition. Stir in
melted chocolate and 1 ts vanilla.
Spread half of chocolate batter in a greased and floured 13x9x2"
baking pan. Spoon reserved cream cheese mixture evenly over chocolate
batter; top with remaining half of chocolate batter. Bake at 350F for
55-60 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.
Frosting: Combine chocolate and butter in top of a dbl boiler; bring
water to a boil. Reduce heat to low; cook until chocolate and butter
melt, stirring occasionally. Remove mixture from heat and let cool.
Add powdered sugar and milk to chocolate mixture, beating at medium
speed until smooth. Stir in vanilla.

 

 
Servings: 15

 

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