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1
Butter cream: Combine cream cheese, egg, and sugar in a medium mixingbowl; beat on HI until smooth.
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2
Gradually add 2 tbsp of milk, the butter, constarch, and vanilla extract.
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3
Add another tbsp.
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4
of milk if needed to give smooth consistency.
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5
Set aside.
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6
Cake: Melt chocolate in top of double boiler and let cool.
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7
Cream butter and gradually add 2 cups of sugar, beating all the while.
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8
Add eggs, one at a time, beating after each addition.
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9
Combine flour, baking powder, soda, and salt.
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10
Add to creamed mixture, alternating with the milk, beginning and ending with flour mixture.
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11
Mix each addition in well.
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12
Stir in melted chocolate and vanilla.
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13
Spread half of the chocolate batter into a greased and floured 13x9-inch pan.
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14
Spoon reserved butter cream mixture over the chocolate batter.
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15
Top with remaining chocolate batter.
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16
Bake at 350F until a wooden pickinserted in the center comes out clean.
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17
Let cool completely in pan on a wire rack.
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18
Frosting: Combine chocolate and butter in top of a double boiler.
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19
Bring water to a boil, reduce heat to low and cook and stir until chocolate and butter has melted.
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20
Remove from heat.
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21
Let cool.
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22
Add confectioner's sugar and half of the milk, beating at medium speed.
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23
Add the vanilla and additional milk as needed to bring to spreading consistency.
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24
Spread on cooled cake.
