4 (1 oz.) squares unsweetened chocolate
2/3 c. plus 2 tbsp. water, divided
1 3/4 c. sugar, divided
1 (8 oz.) cream cheese, softened
4 eggs, divided
1 2/3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. plus 2 tbsp. Crisco, divided
1 (14 oz.) Eagle Brand sweetened condensed milk
4 tsp. vanilla, divided
1/2 tsp. salt
3/4 c. milk

Over low heat, melt chocolate in 2/3 cup water, stir. Add 1/2 cup sugar, cook and stir until smooth. Cool.

In small bowl, beat cheese and 2 tablespoons Crisco until fluffy. Gradually beat in Eagle Brand milk until smooth. Beat in 1 egg, 2 tablespoons water and 2 teaspoons vanilla.

In large bowl, beat 1 1/4 cup sugar and 1/2 cup Crisco until fluffy. Add 3 eggs, beating after each.

Combine flour, baking powder, soda and salt, add to batter with milk, beating well. Beat in chocolate mixture and 2 teaspoons vanilla. Spread into 2 well-greased and floured 9-inch cake pans. Spoon cheese mixture equally over cake batter. Bake 40 minutes at 350 degrees until center is set. Frost with fudge frosting.