2 tbsp. softened butter
8 oz. pkg. cream cheese, softened
1/4 c. sugar
1 tbsp. cornstarch
1 egg
2 tbsp. milk
1/2 tsp. vanilla

Cream butter and cream cheese, sugar and cornstarch. Add egg, milk and vanilla. Beat at high speed until smooth and creamy.

CAKE:

2 c. flour
2 c. sugar
1 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. softened butter
1 1/3 c. milk
2 eggs
4 oz. melted unsweetened chocolate
1 tsp. vanilla

Grease and flour bottom of 13 x 9 inch pan. Combine flour, sugar, baking powder and soda. Add butter and 1 cup of the milk; blend. Beat 1 1/2 minutes at low speed. Add remaining 1/3 cup milk, eggs, chocolate and vanilla. Beat another 1 1/2 minutes at low speed. Spread half the batter in pan, fill with cream cheese mixture, top with remaining batter. Bake at 350 degrees for 45-50 minutes. Cool completely.

FROSTING:

1/4 c. milk
1/4 c. butter
1 c. chocolate chips
1 tsp. vanilla
2 1/2 c. powdered sugar

Combine milk and butter in saucepan; bring to a boil. Remove from heat. Blend in chocolate chips. Stir in vanilla and powdered sugar. Beat until of spreading consistency. If necessary, thin with a few drops of milk. Frost cake. Store cake tightly covered in refrigerator.