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1
BUTTER CREAM RIBBON: Combine cream cheese, egg, and sugar in medium mixing bowl; beat at high speed until smooth.
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2
Gradually add milk and remaining ingredients, beating well.
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3
Set aside.
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4
FUDGE CAKE: Place chocolate squares in top of double boiler; bring water to boil.
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5
Reduce heat to low; cook until chocolate melts, stirring occasionally.
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6
Remove from heat and let cool.
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7
Cream butter; gradually add sugar, beating well at medium speed.
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8
Add eggs, one at a time, beating well after each addition.
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9
Combine flour, baking powder, baking soda and salt; stir well.
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10
Add flour mixture to creamed mix alternately with milk, beginning and ending with flour.
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11
Mix after each addition.
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12
Stir in melted chocolate and vanilla.
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13
Spread half of chocolate batter in a greased and floured 9x13inch pan.
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14
Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining chocolate batter.
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15
Bake at 350F (180C) for 55 to 60 minutes or until tested done.
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16
Let cool completely in pan on wire rack.
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17
Spread frosting over cooled cake.
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18
FUDGE FROSTING: Combine chocolate and butter in top of double boiler; bring water to a boil.
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19
Reduce heat to low; cook until chocolate and butter melts, stirring occasionally.
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20
Remove from heat and let cool.
