Butter Cream

--BUTTER CREAM RIBBON--

8 oz Cream cheese; softened

1 Egg

1/4 c Sugar

3 tb Milk

2 tb Butter or margarine; soften

1 tb Cornstarch

1/2 ts Vanilla

--FUDGE CAKE--

4 oz Unsweetened chocolate square

1/2 c Butter or margarine; soften

2 c Sugar

2 Eggs

2 c All purpose flour

1 ts Baking powder

1/2 ts Baking soda

1/4 ts Salt

1 1/3 c Milk

--FUDGE FROSTING--

2 oz Unsweetened chocolate square

1/4 c Butter or margarine

3 1/2 c Powdered sugar; sifted

1/3 c Milk

1 ts Vanilla

9x13" pan. Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining chocolate batter. Bake at

55-60 minutes or until tested done. Let cool completely in pan on wire

rack. Spread frosting over cooled cake. FUDGE FROSTING: Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melts, stirring occasionally. Remove from heat and let cool. --