Butter Cream Banded Fudge Cake - cream cheese

Method

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