Butter Cream Banded Fudge Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Butter Cream Banded Fudge Cake
Categories: Cakes, Chocolate
Yield: 16 servings

Butter cream:
8 oz Cream cheese; softened
1 Egg
1/4 c Sugar
3 tb Milk
2 tb Butter; softened
1 tb Cornstarch
1 ts Vanilla extract
Cake:
4 oz Unsweetened chocolate squar
1/2 c Butter; softened
2 c Sugar
2 Eggs
2 c All-purpose flour
1 ts 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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