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    Buttercream Ribbon Chocolate Fudge Cake

    Source of Recipe

    Mai

    List of Ingredients

    1 (8 oz.) pkg. cream cheese,- softened
    1 egg
    1/4 c.sugar
    3 tbsp. milk
    2 tbsp. butter, softened
    1 tbsp. cornstarch
    1/2 tsp. vanilla
    4 (1 oz.) squares unsweetened- chocolate
    1/2 c. butter, softened
    2 c. sugar
    2 eggs
    2 c. all purpose flour
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt
    1 1/3 c. milk
    1 tsp. vanilla
    Fudge Frosting
    Combine cream cheese, 1 egg and 1/4 cup sugar in medium mixing bowl; beat at high speed until smooth. Gradually add 3 tablespoons milk and next 3 ingredients, beating well. Set aside.

    FUDGE FROSTING:

    2 (1 oz.) squares unsweetened chocolate
    1/4 c. butter
    3 1/2 c. sifted powdered sugar
    1/3 c. milk
    1 tsp. vanilla


    Recipe

    Melt baking chocolate in top of double boiler or in microwave; let cool. Cream 1/2 cup butter; gradually add 2 cups sugar, beating well. Add 2 eggs, one at a time, beating well after each. Combine flour, baking powder, soda and salt and add to creamed mixture alternately with 1 1/3 cups milk, mixing well after each addition. Stir in melted chocolate and 1 teaspoon vanilla.

    Spread half of chocolate batter in greased and floured 13"x9"x2" baking pan. Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter. Bake at 350 degrees for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack. Spread frosting over cake. Yield: 15 servings.

    FROSTING

    Melt chocolate and butter together in top of double boiler or microwave, let cool. Add powdered sugar and milk to chocolate mixture, beating until smooth. Stir in vanilla. Yield: 2 cups.

 

 

 


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