4 tb Butter
1 lb Cream cheese
1/2 c Sugar
2 tb Cornstarch
2 Eggs
4 tb Milk
1 ts Vanilla
2 c Sugar
2 Eggs
2 c Sifted flour
1 ts Each salt; baking powder
1/2 ts Soda
1/2 c Butter; softened
4 Envelopes Nestles Choco-bake
1 1/3 c Milk
1 ts Vanilla
Cream 4 tablespoons butter with cream cheese, 1/2 cup sugar and cornstarch.
Add eggs, 4 tablespoons milk and 1 teaspoon vanilla. Beat at high speed in
mixer until smooth and creamy. Grease and flour bottom of 13×9-inch pan.
Com- bine flour with 2 cups sugar, salt, baking powder and soda in large
mixing bowl. Add 1/2 cup butter and 1 cup milk. Blend well at lowest speed
of mixer. Beat 2 minutes at low speed. Add 1/3 cup milk, 2 eggs, Choco-Bake
and 1 tea- spoon vanilla; continue beating 1-1/2 minutes at low speed.
Spread half of batter in pan. Spoon cheese mixture over batter, spreading
carefully to cover. Top with remaining batter, spread to cover. Bake at 350
for 50-60 minutes until cake springs back when touched lightly in center.
Cool and frost.
MRS HELEN JOHNSTON
POPLAR GROVE, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings