---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Butter Cream Banded Fudge Cake
  Categories: Cakes, Chocolate
       Yield: 16 servings
  
            Butter cream:
       8 oz Cream cheese; softened
       1    Egg
     1/4 c  Sugar
       3 tb Milk
       2 tb Butter; softened
       1 tb Cornstarch
       1 ts Vanilla extract
            Cake:
       4 oz Unsweetened chocolate squar
     1/2 c  Butter; softened
       2 c  Sugar
       2    Eggs
       2 c  All-purpose flour
       1 ts Baking powder
     1/2 ts Baking soda
   1 1/3 c  Milk
   1 1/2 ts Vanilla extract
            Frosting:
       2 oz Unsweetened chocolate squar
     1/4 c  Butter
   3 3/4 c  Powdered sugar; sifted
     1/2 c  Milk
   1 1/2 ts Vanilla extract
  
   Butter cream: Combine cream cheese, egg, and sugar in a
   medium mixing bowl; beat on HI until smooth. Gradually add
   2 tbsp of milk, the butter, constarch, and vanilla extract.
   Add another tbsp. of milk in needed to give smooth
   consistency. Set aside.
   
   Cake: Melt chocolate in top of double boiler and let cool.
   Cream butter and gradually add 2 cups of sugar, beating all
   the while. Add eggs, one at a time, beating after each
   addxition. Combine flour, baking powder, soda, and salt.
   Add to creamed mixture, alternating with the milk,
   beginning and ending with flour mixture. Mix each addition
   in well. Stir in melted chocolate and vanilla. Spread half
   of the chocolate batter into a greased and floured 13x9″
   pan. Spoon reserved butter cream mixture over the chocolate
   batter.
   Top with remaining chocolate batter. Bake at 350~ until a
   wooden pick inserted in the center comes out clean. Let
   cool completely in pan on a wire rack.
   Frosting: Combine chocolate and butter in top of a double
   boiler. Bring water to a boil, reduce heat to low and cook
   and stir until chocolate and butter has melted. Remove from
   heat. Let cool. Add confectioner’s sugar and half of the
   milk, beating at medium speed. Add the vanilla and
   additional milk as needed to bring to spreading
   consistency. Spread on cooled cake.
  
 -----

Plain Text Version of This Recipe for Printing or Saving