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White ribbon mixture:
2 Tbsp30 ml butter
¼ cup63 ml sugar
1 Tbsp15 ml corn flour
9 oz250 g cream cheese
1 egg
2 Tbsp30 ml milk
½ tsp3 ml vanilla extract
Cake batter:
2 cups500 ml wheat flour
2 cups500 ml sugar
1 tsp5 ml salt
1 tsp5 ml baking powder
1 tsp5 ml baking soda
½ cup125 ml soft butter
1½ cups375 ml milk
2 eggs
4.5 oz125 g unsweetened chocolate
1 tsp5 ml vanilla extract
Frosting:
See Chocolate Frosting recipe


SOFTEN ½ cup125 ml and 2 Tbsp30 ml butter at room temperature for ½ hour.
START chocolate melting over a double boiler.
PREHEAT oven to 350 F175 C.
BUTTER and FLOUR/COCOA 9” X 12”23 X 30 cm or 10”25 cm round (nothing smaller) pan
In a medium-sized bowl, CREAM together 2 Tbsp30 ml butter, ¼ cup63 ml sugar and 1 Tbsp15 ml corn flour.
ADD cream cheese and beat until fluffy (about 2 minutes.)
ADD 1 egg, 2 Tbsp30 ml milk and ½ tsp3 ml vanilla. BEAT well (another 2 minutes)
In a larger bowl, SIFT together: 2 cups500 ml wheat flour, 2 cups sugar500 ml, salt, baking powder and baking soda.
ADD ½ cup125 ml butter and 1 cup250 ml milk. BEAT 1½ minutes.
ADD ½ cup125 ml milk, 2 eggs, melted chocolate and 1 tsp5 ml vanilla. BEAT for another 1½ minutes.
POUR ½ the cake batter pan. SPOON on all the cheese mixture. POUR the remaining cake batter over cheese mixture.
BAKE for 55 - 65 minutes, or until a skewer comes out clean.
COOL cake for 30 minutes.
MAKE Chocolate Frosting.
POUR FROSTING OVER CAKE in pan.
Notes: Serve cake warm or cold directly from pan. Keep on counter for 3 days. Can be frozen for 1 month.