Recipe - Butter Cream Ribbon Choco Fudge Cake

8 ounce Cheese, cream; softened
1 Egg
One fourth cup Sugar
3 tablespoon Milk
2 tablespoon Butter or margarine;softened
1 tablespoon Cornstarch
One half teaspoon Vanilla extract
4 1oz sq unsweetened chocolate
One half cup Butter or margarine;softened
2 cup Sugar
2 Egg
2 cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
1 One half cup Milk
1 teaspoon Vanilla extract
Fudge Frosting:
2 1oz sq unsweetened chocolate
One fourth cup Butter or margarine
3 One half cup Sugar, powdered; sifted
1/3 cup Milk
1 teaspoon Vanilla extract

Cake: Combine cream cheese, 1 egg, and One fourth cup sugar in a medium mixing
bowl; beat at high speed until smooth. Gradually add 3 tablespoon 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 One half cup butter; gradually add 2 cup 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 One half cup 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 5560 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.