Granny Ann's
Cake Section
  Fudge Ribbon Cake

2 Tablespoons butter
2 cups sifted flour
1 8 oz. pkg cream cheese
1 teaspoon salt
2 1/4 cups sugar
1 teaspoon baking powder
1 Tablespoon corn starch
1/2 teaspoon soda
3 eggs
1/2 cup butter
1 1/3 cups milk plus 2 Tablespoons
1 1/2 teaspoon vanilla
4 envelopes choco-bake  

Cream 2 tablespoon butter, cream cheese, 1/4 cup sugar and corn starch. ADD 1 egg, 2 Tablespoons milk and 1/2 teaspoon vanilla. Beat at high speed on mixer until smooth and creamy.                   Combine flour with 2 cups sugar, salt, baking power and soda in large mixing bowl. ADD 1/2 cup butter and 1 cup milk. Blend well at lowest speed on mixer. Beat 1 1/2 minutes at low speed or 225 strokes with a spoon. ADD 1/3 cup milk, 2 eggs, choco-bake and    1 teaspoon vanilla; continue beating 1 1/2 minutes at low speed. Spread half of batter in a 13X9" cake pan that has been greased and floured. Spoon cream cheese mixture over batter, spreading carefully to cover. Top with remaining batter; spread to cover.          Bake at 350F degrees for 50 to 60 minutes or a toothpick inserted comes out clean. Ice with following frosting.
Chocolate Frosting

1/4 cup milk
1 teaspoon vanilla
1/4 cup butter
2 1/2 cups powdered sugar
6 oz. pkg semi-sweet chocolate morsels
Combine milk and butter in saucepan; bring to a boil. Remove from heat. Blend in chocolate morsels. Stir in vanilla and powdered sugar. Beat until spreading consistency. If necessary, thin with a few drops milk.        Frost cake.

Have a great day!

Granny Ann