*  Exported from  MasterCook  *
 
                    BUTTER CREAM RIBBON CHOCO FUDGE CAKE
 
 Recipe By     : 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Cheese, cream -- softened
    1                    Egg
      1/4   c            Sugar
    3       tb           Milk
    2       tb           Butter or margarine -- softened
    1       tb           Cornstarch
      1/2   ts           Vanilla extract
    4       ea           1oz sq unsweetened chocolate
      1/2   c            Butter or margarine -- softened
    2       c            Sugar
    2                    Egg
    2       c            All-purpose flour
    1       t            Baking powder
      1/2   ts           Baking soda
      1/4   ts           Salt
    1 1/2   c            Milk
    1       t            Vanilla extract
                         Fudge Frosting:
    2       ea           1oz sq unsweetened chocolate
      1/4   c            Butter or margarine
    3 1/2   c            Sugar, powdered -- sifted
      1/3   c            Milk
    1       t            Vanilla extract
 
    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.
  
 
 
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