Butter Cream Ribbon Chocolate Fudge Cake

Combine cream cheese, 1 egg and 1/4 cup sugar in a medium mixing bowl; beat at high speed of an electric mixer until smooth. Gradually add 3 tablespoons milk and next 3 ingredients, beating well.

Set aside.

Place chocolate squares in top of a double boiler; bring water to a boil.

Reduce heat to low; cook until chocolate melts, stirring occasionally.

Remove from heat and let cool.

Cream 1/2 cup butter, gradually add 2 cups sugar, beating well at medium speed.

Add 2 eggs, one at a time, beating well after each addition.

Combine flour, baking powder, soda and salt; stir well.

Add flour mixture to creamed mixture alternately with 1 1/3 cups milk, beginning and ending with flour mixture.

Mix after each addition.

Stir in melted chocolate and 1 teaspoon vanilla.

Spread half of chocolate batter in a greased and floured 13 x 9 x 2-inch baking pan.

Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter.

Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.

Let cool completely in pan on a wire rack.

Spread frosting over cake.

Yield: 15 servings.