Ingredients Jump to Instructions ↓

  1. --PATTI - VDRJ67A--


  3. 8 oz Cream cheese; softened

  4. 1 Egg

  5. 1/4 c Sugar

  6. 3 tb Milk

  7. 2 tb Butter; softened

  8. 1 tb Cornstarch

  9. 1 ts Vanilla extract

  10. --CAKE--

  11. 4 oz Unsweetened chocolate squar

  12. 1/2 c Butter; softened

  13. 2 c Sugar

  14. 2 Eggs

  15. 2 c All-purpose flour

  16. 1 ts Baking powder

  17. 1/2 ts Baking soda

  18. 1 1/3 c Milk

  19. --FROSTING--

  20. 2 oz Unsweetened chocolate squar

  21. 1/4 c Butter

  22. 3 3/4 c Powdered sugar; sifted

  23. 1/2 c Milk

  24. 1 1/2 ts Vanilla extract

  25. 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

  26. 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

  27. 13x9" pan. Spoon reserved butter cream mixture over the chocolate batter. Top with remaining chocolate batter. Bake at

  28. 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.


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