2 tbsp. butter
1 pkg. (8 oz.) 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. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. butter, room temperature
4 env. baking chocolate

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. Beat at high speed of mixer until smooth and creamy.

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 speed of mixer. Beat 1 1/2 minutes at low speed. Add 1/3 cup milk, 2 eggs, baking chocolate and 1 teaspoon vanilla. Continue beating 1 1/2 minutes at low speed. Spread half of batter in 13 x 9 inch pan. Spoon cheese mixture over batter, spreading carefully to cover. Top with remaining batter. Spread to cover. Bake for 50-60 minutes until cake springs back when touched lightly in center. Cool and frost with chocolate frosting.

CHOCOLATE FROSTING:

1/4 c. milk
1/4 c. butter
1 pkg. (6 oz.) 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, this with a few drops of milk.