1 8 oz pkg. cream cheese,
-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 1oz squares
1/2 c Butter or margarine —
-softened
2 c Sugar
2 Eggs
2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 1/3 c Milk
1 ts Vanilla extract
FUDGE FROSTING
2 1oz squares unsweetened
-chocolate
1/4 c Butter or margarine
3 1/2 c Sifted powdered sugar
1/3 c Milk
1 ts Vanilla extract
Combine cream cheese, 1 egg, and 1/4 cup sugar in a medium mixing
bowl; beat at high speed of an electric mixer until smooth. Gradually
add 3 tablespoons milk and 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 1/2 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 1 1/3 cups milk, beginning and
ending with flour mixture. Mix after each addition. Stir in melted
chocolate and 1 teaspoon vanilla. Spread half of chocolate batter in
a greased and floured 13- x9- x 2-inch baking pan. Spoon reserved
cream cheese mixture evenly over chocolate batter; top with remaining
half of cholocate batter. Bake at 350~ 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. Yield: 15 servings.
Fudge 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 of an electric mixer until smooth. Stir in
vanilla. Yield: 2 cups
Yields
15 servings