Butter Cream Ribbon Choco Fudge Cake

Directions

Cake: Combine cream cheese, 1 egg, and ¼ cup sugar in a medium mixing bowl; beat at high speed until smooth.

Gradually add 3 tablespoons milk and the next 3 ingredients, beating well.

Set aside.

Place chocolate squares in top of a double boiler; bring water to a boil.

Reduce heat to low; cook until chocolate melts, stirring occasionally.

Remove from heat and let cool.

Cream ½ cup butter; gradually add 2 cups 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 1½ cup milk, beginning and ending with flour mixture.

Mix after each addition. Stir in melted chocolate and 1teaspoon vanilla.

Spread half of chocolate batter in a greased and floured 13×9×2 inch baking pan.

Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter.

Bake at 350℉ (180℃) for 55 to 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 double 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.