Butter Cream Banded Fudge Cake

Recipe Ingredients

		Butter Cream
8 oz	227g	Cream cheese - softened
1		Egg
1/4 cup	49g / 1.7oz	Sugar
3 tablespoons	45ml	Milk
2 tablespoons	30ml	Butter - softened
1 tablespoon	15ml	Cornstarch
1 teaspoon	5ml	Vanilla extract
		Cake
4 oz	113g	Unsweetened chocolate squares
1/2 cup	99g / 3.5oz	Butter - softened
2 cups	396g / 13oz	Sugar
2		Eggs
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1 1/3 cups	315ml	Milk
1 1/2 teaspoons	7.5ml	Vanilla extract
		Frosting
2 oz	56g	Unsweetened chocolate squares
1/4 cup	49g / 1.7oz	Butter
3 3/4 cups	742g / 26oz	Powdered sugar - sifted
1/2 cup	118ml	Milk
1 1/2 teaspoons	7.5ml	Vanilla extract

Recipe Instructions

Butter cream: Combine cream cheese, egg, and sugar in a medium mixing bowl; beat on HI until smooth. Gradually add 2 tbs of milk, the butter, cornstarch, 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 addition.

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 350F 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.

Source:
GRIT -- July 13, 1997

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