This delicious cake is frosted while still in pan. A cheesecake layer runs through center of the cake, thus making the "ribbon". Preparation time: 30 minutes. Baking time: 50 to 60 minutes. Oven temperature: 350 degrees.

FOR ONE, 13 X 9 X 2 INCH CAKE, YOU WILL NEED:

Fudge Frosting (recipe follows)
butter, softened
1 pkg. (8 oz.) cream cheese, softened
2 1/4 c. sugar, divided
1 1/2 tsp. vanilla, divided
1 tbsp. cornstarch
3 eggs
Milk
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 sq. (4 oz.) unsweetened chocolate, melted & cooled

1. To make cheesecake layer, combine in small mixer bowl 2 tablespoons softened butter, the cream cheese, 1/4 cup of the sugar, 1/2 teaspoon vanilla, cornstarch, 1 egg and 3 tablespoons milk. Beat at high speed of mixer until smooth and creamy; set aside.

2. In large bowl of mixer, combine 2 cups sugar, 1/2 cup softened butter, 1 teaspoon vanilla, 2 eggs, 1 1/3 cups milk, the flour, baking powder, soda, salt and chocolate.

3. Beat at high speed for 4 minutes.

4. Spread half of batter in greased and lightly floured 13 x 9 x 2 inch pan. Spread with the cheese mixture, then with remaining batter.

5. Bake at 350 degrees for 50 to 60 minutes.

6. Cool in pan. Then spread with frosting. Cut in squares to serve.

FUDGE FROSTING:

Combine: 1/4 c. softened butter 2 sq. (2 oz.) cooled melted unsweetened chocolate 1 tsp. vanilla 1 1/2 c. powdered sugar

Beat until of spreading consistency.