FUDGE RIBBON CAKE

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 margarine, softened
1 1/2 cups milk, divided use
2 eggs
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
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, salt, baking powder, and baking soda. Add margarine and 1 cup of the milk. Blend at lowest speed in electric mixer, then beat 1 1/2 minutes at low speed. Add remaining Cake 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.

MEANWHILE, MAKE THE CHOCOLATE ICING:
Bring 1/3 cup milk and 1/4 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.

From: Michael Hastings Journal Food Editor
Source: Winston-Salem Journal; July 19, 2000