Butter Cream Ribbon Chocolate Fudgecake With Fudge Frosting

Directions

1. Put together cream cheese, 1 egg and 1/4 cup sugar in medium mixing bowl; beat at high speed till smooth. Gradually add in 3 tbsp lowfat milk and next 3 ingredients, beating well. Set aside.Heat baking chocolate in top of double boiler or possibly in microwave; let cool. Cream 1/2 cup butter; gradually add in 2 cups sugar, beating well. Add in 2 large eggs, one at a time, beating well after each. Put together flour, baking pwdr, soda and salt and add in to creamed mix alternately with 1 1/3 cups lowfat milk, mixing well after each addition. Stir in melted chocolate and 1 tsp vanilla.
2. Spread half of chocolate batter in greased and lightly floured 13"x9"x2" baking pan. Spoon reserved cream cheese mix evenly over chocolate batter; top with remaining half of chocolate batter. Bake at 350 degrees for 55 to 60 min or possibly till wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack. Spread frosting over cake.
3. Makes 15 servings.
4. Heat chocolate and butter together in top of double boiler or possibly microwave, let cool. Add in powdered sugar and lowfat milk to chocolate mix, beating till smooth. Stir in vanilla.Makes 2 cups.