----------------------------BUTTER CREAM RIBBON----------------------------
8 oz Cream cheese; softened
1 Egg
1/4 c Sugar
3 tb Milk
2 tb Butter or margarine; soften
1 tb Cornstarch
1/2 ts Vanilla
---------------------------------FUDGE CAKE---------------------------------
4 oz Unsweetened chocolate square
1/2 c Butter or margarine; soften
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
-------------------------------FUDGE FROSTING-------------------------------
2 oz Unsweetened chocolate square
1/4 c Butter or margarine
3 1/2 c Powdered sugar; sifted
1/3 c Milk
1 ts Vanilla
BUTTER CREAM RIBBON: Combine cream cheese, egg, and sugar in medium mixing
bowl; beat at high speed until smooth. Gradually add milk and remaining
ingredients, beating well. Set aside.
FUDGE CAKE: Place chocolate squares in top of double boiler; bring water to
boil. Reduce heat to low; cook until chocolate melts, stirring
occasionally. Remove from heat and let cool. Cream butter; gradually add
sugar, beating well at medium speed. Add eggs, one at a time, beating well
after each addition. Combine flour, baking powder, baking soda and salt;
stir well. Add flour mixture to creamed mix alternately with milk,
beginning and ending with flour. Mix after each addition. Stir in melted
chocolate and vanilla. Spread half of chocolate batter in a greased and
floured 9x13" pan. Spoon reserved cream cheese mixture evenly over
chocolate batter; top with remaining chocolate batter. Bake at 350 for
55-60 minutes or until tested done. Let cool completely in pan on wire
rack. Spread frosting over cooled cake.
FUDGE FROSTING:
Combine chocolate
and butter in top of double boiler; bring water to a boil. Reduce heat to
low; cook until chocolate and butter melts, stirring occasionally. Remove
from heat and let cool.
