1 (8 oz.) pkg. cream cheese, softened
6 1/2 c. confectioners' sugar
4 squares unsweetened chocolate, melted
3/4 c. butter, divided
1/3 c. light cream or coffee cream
1 tsp. vanilla
3 eggs
1 tsp. baking soda
2 1/4 c. flour
1 1/4 c. milk

Have all ingredients, including eggs, at room temperature. Preheat oven to 350 degrees for a metal pan (or 325 degrees for a glass pan). Use electric mixer to combine cream cheese, sugar, chocolate, 1/2 cup butter, cream and vanilla. Beat until light and fluffy. Take out 2 cups and reserve to frost cake. Add remaining eggs and butter. Beat well. Sift baking soda and flour. Add to batter alternating with milk.

Pour batter into a greased and floured 9x13 inch pan. Bake approximately 35 to 40 minutes or until center springs back when touched lightly. Cool and frost with reserved frosting. Cover and store in the refrigerator until ready to serve. Makes 12 servings. Can be baked in two 9-inch pans for 30 minutes.