#1050 - Fudge Ribbon Cake

(by Shirley McNevich)

2 TBSP softened butter + 1/2 cup softened butter
1 - 8oz. softened Philadelphia cream cheese
2 1/4 cups white sugar
1 TBSP cornstarch
3 eggs
2 TBSP + 1 1/3 cups milk
2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
4 envelopes Nestle's Choco Bake (it's liquid chocolate that comes in a box of 8 envelopes and is made by Nestle--in the baking aisle of the grocery store)
Frosting: 1/4 cup milk; 1/4 cup softened butter; 1 - 6oz. bag Nestle's chocolate semi-sweet bits; 1 tsp. vanilla; 2 1/2 cups Domino's powdered sugar

Grease and flour a 9 x 13 cake pan--set aside. In a mixer add cream cheese, 2 TBSP butter, 1/4 cup white sugar, cornstarch--beat. Add 1 egg--beat. Add 2 TBSP milk and 1 tsp. vanilla--beat on high until very smooth--pour batter into a separate bowl and set aside because you need the mixer again. Wash your mixer bowl, then return it to the mixer--add 2 cups white sugar, flour, salt, baking powder, baking soda, 1/2 cup butter and 1 cup milk--turn mixer on VERY slowly and beat on low until mixed, then beat on low for 2 minutes. Afterwards add 1/3 cup milk, 2 eggs, 1 tsp. vanilla and the 4 envelopes of Choco Bake--beat until mixed, then beat on low for 2 minutes. Pour half of the ChocoBake batter into the prepared cake pan. Use a spoon to carefully spread the cream cheese batter on top of the Choco Bake batter--try to cover all of the top. Use a spoon to carefully spread the rest of the Choco Bake batter on top of the cream cheese batter. Bake at 350 degrees for 45-60 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan over low heat add 1/4 cup milk and 1/4 cup butter--stir and bring to a boil. Remove from heat and add chocolate bits--stir until bits melt. Add 1 tsp. vanilla--stir. Add 2 1/2 cups powdered sugar--stir with a spoon until it becomes spreadable--if too thick, add a few drops of milk and stir again. Frost the cake.