butter cream banded fudge cake

How To Make butter cream banded fudge cake

• 1

  Butter cream: Combine cream cheese, egg and sugar in a medium mixing bowl; beat on high until smooth.
• 2

  Gradually add 2 tablespoons of milk, the butter, constarch and vanilla extract; add another tablespoon of milk if needed to give smooth consistency, then set aside.
• 3

  Cake: Melt chocolate in top of double boiler and let cool.
• 4

  Cream butter and gradually add 2 cups of sugar, beating all the while; add eggs, one at a time, beating after each addition.
• 5

  Combine flour, baking powder, soda and salt; add to creamed mixture, alternating with the milk, beginning and ending with flour mixture.
• 6

  Mix each addition in well; stir in melted chocolate and vanilla, then spread half of the chocolate batter into a greased and floured 13x9\" pan.
• 7

  Spoon reserved butter cream mixture over the chocolate batter; top with remaining chocolate batter.
• 8

  Bake at 350 until a wooden pick inserted in the center comes out clean; let cool completely in pan on a wire rack.
• 9

  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.
• 10

  Remove from heat; let cool.
• 11

  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.
• 12

  Spread on cooled cake.
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