*  Exported from  MasterCook  *
 
                      BUTTER CREAM BANDED FUDGE CAKE *
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cheese                           Chocolate
                 Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PATTI - VDRJ67A-----
                         -----BUTTER CREAM-----
    8       oz           Cream cheese -- softened
    1                    Egg
      1/4   c            Sugar
    3       tb           Milk
    2       tb           Butter -- softened
    1       tb           Cornstarch
    1       t            Vanilla extract
                         -----CAKE-----
    4       oz           Unsweetened chocolate squar
      1/2   c            Butter -- softened
    2       c            Sugar
    2                    Eggs
    2       c            All-purpose flour
    1       t            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.
  
 
 
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