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FUDGE RIBBON SURPRISE CAKE 
4 (1 oz.) squares unsweetened chocolate
2/3 c. plus 2 tbsp. water, divided
1 3/4 c. sugar, divided
1 (8 oz.) pkg. cream cheese, softened
1/2 c. plus 2 tbsp. Crisco shortening, divided
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
4 eggs, divided
4 tsp. vanilla, divided
1 2/3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. milk
Fudge Frosting

Preheat oven to 350 degrees. In small saucepan, over low heat, melt chocolate in 2/3 cup water; stir. Add 1/2 cup sugar; cook and stir until smooth, about 2 minutes. Cool. In small bowl, beat cheese and 2 tablespoons shortening until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in 1 egg, 2 tablespoons water and 2 teaspoons vanilla. In large bowl, beat remaining 1 1/4 cups sugar and 1/2 cup shortening until fluffy. Add remaining 3 eggs, one at a time, beating well after each addition. In medium bowl, combine flour, baking powder, baking soda and salt; add to batter alternately with milk, beating well. Beat in chocolate mixture and remaining 2 teaspoons vanilla. Spread into 2 well-greased and floured 9-inch round layer cake pans. Spoon cheese mixture equally over cake batter. Bake for 40 minutes or until centers are set. Cool 15 minutes; remove from pans. Cool completely. Place 1 cake layer, top side up, on serving plate; spread top with Fudge Frosting. Top with second cake layer, top side up. Frost top and side.

FUDGE FROSTING:

In large bowl, combine 6 cups confections' sugar (sift is lumpy), 1/2 cup Crisco shortening, 4 (1 oz.) squares unsweetened chocolate, melted, 1/2 cup boiling water, 1 tablespoon light corn syrup and 2 teaspoons vanilla. Beat on low until blended. Beat on medium 1 minute.
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