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1
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.
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2
Gradually add 3 tablespoons milk and next 3 ingredients, beating well.
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3
Set aside.
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4
Place chocolate squares in top of a double boiler; bring water to a 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 1/2 cup butter; gradually add 2 cups sugar, beating well at medium speed.
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8
Add 2 eggs, one at a time, beating well after each addition.
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9
Combine flour, baking power, soda, and salt; stir well.
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10
Add flour mixture to creamed mixture alternately with 1 1/3 cups milk, beginning and ending with flour mixture.
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11
Mix after each addition.
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12
Stir in melted chocolate and 1 teaspoon vanilla.
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13
Spread half of chocolate batter in a greased and floured 13x9x2-inch baking pan.
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14
Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter.
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15
Bake at 350 for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
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16
Let cool completely in pan on a wire rack.
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17
Spread frosting over cake.
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18
FROSTING: Combine chocolate and butter in top of a double boiler; bring water to a boil.
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19
Reduce heat to low; cook until chocolate and butter melt, stirring occasionally.
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20
Remove mixture from heat and let cool.
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21
Add powdered sugar and milk to chocolate mixture, beating at medium speed of an electric mixer until smooth.
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22
Stir in vanilla.
