Recipe: Fudge Ribbon Cake (13x9 with a cream cheese layer baked in)

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FUDGE RIBBON CAKE

FOR THE CREAM CHEESE MIXTURE:
2 tbsp. softened margarine
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
1 tbsp. cornstarch
1 egg
2 tbsp. milk
1/2 tsp. vanilla

FOR THE CAKE:
2 cups flour
2 cups sugar
1 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup softened margarine
1 1/3 cups milk, divided use
2 eggs
4 squares (1 oz.) unsweetened chocolate, melted
1 tsp. vanilla
Chocolate Frosting (optional, recipe follows)

TO MAKE THE CREAM CHEESE MIXTURE:
Cream butter and cream cheese, sugar and cornstarch. Add egg, milk and vanilla. Beat at high speed until smooth and creamy. Set aside.

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour bottom of 13x9-inch pan.

Combine flour, sugar, baking powder and soda. Add butter and 1 cup of the milk; blend. Beat 1 1/2 minutes at low speed. Add remaining 1/3 cup milk, eggs, chocolate and vanilla. Beat another 1 1/2 minutes at low speed.

Spread half the batter in pan, fill with cream cheese mixture, top with remaining batter.

Bake at 350 degrees F for 45-50 minutes. Cool cake in pan completely before frosting. Store cake tightly covered in refrigerator.

CHOCOLATE FROSTING

1/4 cup milk
1/4 cup butter or margarine
1 cup chocolate chips
1 tsp. vanilla
2 1/2 cups powdered sugar

Combine milk and butter in saucepan; bring to a boil. Remove from heat. Blend in chocolate chips. Stir in vanilla and powdered sugar. Beat until of spreading consistency. If necessary, thin with a few extra drops of milk.