Categories: Cheese, Chocolate, Cakes 
      Yield: 16 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
 
--------------------------------BUTTER CREAM-------------------------------- 
      8 oz Cream cheese; softened 
      1    Egg 
    1/4 c  Sugar 
      3 tb Milk 
      2 tb Butter; softened 
      1 tb Cornstarch 
      1 ts Vanilla extract 
 
------------------------------------CAKE------------------------------------ 
      4 oz Unsweetened chocolate squar 
    1/2 c  Butter; softened 
      2 c  Sugar 
      2    Eggs 
      2 c  All-purpose flour 
      1 ts Baking powder 
    1/2 ts Baking soda 
  1 1/3 c  Milk 
  1 1/2 ts Vanilla extract 
 
----------------------------------FROSTING---------------------------------- 
      2 oz Unsweetened chocolate squar 
    1/4 c  Butter 
  3 3/4 c  Powdered sugar; sifted 
    1/2 c  Milk 
  1 1/2 ts Vanilla extract 
  
   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 13x9" 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.