Fudge Ribbon Cake

This is a rich chocolate cake with a layer of cream cheese filling topped with a rich chocolate frosting.

For the cake:
2 cups sifted all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 1/2 cups milk, divided use
2 eggs
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla

For the cheese mixture:
2 Tablespoons butter
1/4 cup sugar
1 Tablespoon cornstarch
1 (8 ounce) package cream cheese, softened
1 egg
2 Tablespoons milk
1/2 teaspoon vanilla extract

For the chocolate icing:
1/3 cup milk
1/4 cup butter
1 (6 ounce) package chocolate morsels
1 teaspoon vanilla extract
1 1/4 cups sifted powdered sugar

For best results, all ingredients should be room temperature.

To make the cake:
Preheat oven to 350 degrees. Grease and flour a 9 by 13-inch pan.

Combine flour, sugar, baking powder, and baking soda. Add butter and 1 cup of the milk. Blend at lowest speed in electric mixer, then beat 1 1/2 minutes at low speed. Add remaining ingredients, including the remaining 1/2 cup milk. Beat 1 1/2 more minutes at low speed.

To make the cheese mixture:
Cream butter, 1/4 cup sugar and cornstarch until fluffy, Add remaining ingredients for the cheese mixture and beat until creamy.

Spread 1/2 cake batter in prepared pan. Spoon on cheese mixture, carefully spreading to cover. Top with remaining cake batter.

Bake 50 to 55 minutes. Let Cool.

Chocolate icing:
Bring 1/3 cup milk and 1/4 cup butter to a boil in a small saucepan. Remove from heat; blend in chocolate morsels, 1 teaspoon vanilla and powdered sugar. Beat until smooth and creamy.

Spread evenly over top of cooled cake.

Found on web, this recipe is similar to the Pillsbury bake off recipe from the 1970's - it was a blue ribbon winner.

This version is from: Michael Hastings Journal Food Editor
Source: Winston-Salem Journal; July 19, 2000