2 tbsp. Land O'Lakes butter
1 (8 oz.) pkg. cream cheese
2 1/4 c. sugar
1 tbsp. cornstarch
3 eggs
2 tbsp. plus 1 1/3 c. milk
1 1/2 tsp. vanilla extract
2 c. Pillsbury's Best Flour, sifted regular or instant blending)
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. Land O'Lakes butter, room temperature
4 envelopes Nestle's Choco-bake

Preheat oven to 350 degrees. Cream 2 tablespoons butter with cream cheese, 1/4 cup sugar and cornstarch. Add 1 egg, 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat at high speed of mixer until smooth and creamy. Grease and flour bottom of 13 x 9 inch pan. Combine flour with 2 cups sugar, salt, baking powder and soda in large mixing bowl. Add 1/2 cup butter and 1 cup milk. Blend well at lowest sped of 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 extract; continue beating 1 1/2 minutes at low 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 until cake springs back when touched lightly in center. Cool and frost.

For use with Pillsbury's Best Self-Rising Flour, omit salt, baking powder. Decrease soda to 1/4 teaspoon.

CHOCOLATE FROSTING:

1/4 c. milk
1/4 c. Land O'Lakes butter
1 (6 oz.) pkg. (1 c.) Nestle's semi-sweet chocolate morsels
1 tsp. vanilla extract
2 1/2 c. confectioners sugar, sifted

Combine milk and butter in saucepan; bring to a boil. Remove from heat. Blend in chocolate morsels. Stir in vanilla extract and confectioners sugar. Beat until of spreading consistency. If necessary, then with a few drops of milk.