Cream 4 tablespoons butter with cream cheese, 1/2 cup sugar and cornstarch. Add eggs, 4 tablespoons milk and 1 teaspoon vanilla. Beat at high speed in mixer until smooth and creamy. Grease and flour bottom of 13x9-inch pan. Com- bine 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 2 minutes at low speed. Add 1/3 cup milk, 2 eggs, Choco-Bake and 1 tea- spoon vanilla; 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 for 50-60 minutes until cake springs back when touched lightly in center. Cool and frost. MRS HELEN JOHNSTON POPLAR GROVE, AR From the book
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|Serving Size: 1 Serving (10343g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24546 (71%)|
|Amt Per Serving||% DV|
|Total Fat 2727.3g||3636 %|
|Saturated Fat 1520.2g||7601 %|
|Monounsaturated Fat 700.3g|
|Polyunsanturated Fat 124.4g|
|Cholesterol 12587mg||3873 %|
|Sodium 26353.4mg||909 %|
|Potassium 11904.4mg||313 %|
|Total Carbohydrate 2044.7g||601 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 2036.5g|
|Protein 591.8g||845 %|
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Calories per serving: 34471
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