Butter Cream Banded Fudge Cake *

-PATTI – VDRJ67A-

Butter cream: Combine cream cheese, egg, and sugar in a medium mixing
bowl; beat on HI until smooth. Gradually add 2 tbsp of milk, the
butter, constarch, and vanilla extract. Add another tbsp. of milk in
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 addxition. 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 13×9″ pan. Spoon
reserved butter cream mixture over the chocolate batter. Top with
remaining chocolate batter. Bake at 350~ until a wooden pick inserted
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.

Yields
16 Servings