*  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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