1/2 c. + 2 tbsp. soft butter
8 oz. pkg. cream cheese
2 1/2 c. sugar
1 tbsp. cornstarch
3 eggs
1 1/2 c. + 3 tbsp. milk
1 1/2 tsp. vanilla
2 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
4 env. (4 oz.) pre-melted unsweetened chocolate

Grease and flour bottom of 13 x 9 inch pan. In small mixer bowl, combine 2 tablespoons butter, cream cheese, 1/4 cup sugar, cornstarch, 1 egg, 3 tablespoons milk and 1/2 teaspoon vanilla. Beat at high speed of mixer until smooth and creamy. Combine remaining ingredients in a large mixing bowl. Blend well; beat 4 minutes at medium speed. Spread half of batter in pan. Spoon cheese mixture over batter, spreading carefully to cover. Top with remaining batter; spread to cover. Bake at 350 degrees for 50 to 60 minutes or until cake springs back when lightly touched in center. Cool and frost.

CHOCOLATE FROSTING:

1/3 c. milk
2 env. pre-melted unsweetened chocolate
1/4 c. soft butter
1 tsp. vanilla extract
1 1/2 c. powdered sugar

In mixing bowl, combine milk, butter, chocolate, vanilla, and sugar. Beat until of spreading consistency.