Butter Cream Banded Fudge Cake
cream cheese, softened
powdered sugar, well sifted
1Butter cream: Combine cream cheese, egg and sugar in a medium mixing bowl; beat on high until smooth.
2Gradually add 2 tablespoons of milk, the butter, constarch and vanilla extract; add another tablespoon of milk if needed to give smooth consistency, then set aside.
3Cake: Melt chocolate in top of double boiler and let cool.
4Cream butter and gradually add 2 cups of sugar, beating all the while; add eggs, one at a time, beating after each addition.
5Combine flour, baking powder, soda and salt; add to creamed mixture, alternating with the milk, beginning and ending with flour mixture.
6Mix each addition in well; stir in melted chocolate and vanilla, then spread half of the chocolate batter into a greased and floured 13x9" pan.
7Spoon reserved butter cream mixture over the chocolate batter; top with remaining chocolate batter.
8Bake at 350 until a wooden pick inserted in the center comes out clean; let cool completely in pan on a wire rack.
9Frosting: 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.
10Remove from heat; let cool.
11Add 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.
Originally Posted: Sun, May 10, 2009