Fudge Ribbon Cake

• 1 (250 g) package Philadelphia Cream Cheese, softened
• 14 cup sugar
• 1 egg
• 12 teaspoon vanilla
• 1 cup all-purpose flour
• 1 13 cups granulated sugar
• 1 14 teaspoons baking powder
• 12 teaspoon salt
• 14 teaspoon baking soda
• 1 cup milk
• 3 tablespoons shortening
• 1 egg
• 12 teaspoon vanilla
• 3 baker's unsweetened chocolate squares, melted and cooled
• 3 baker's semi-sweet chocolate baking squares
• 1 tablespoon butter
• 1 tablespoon water
• 12 teaspoon vegetable oil

1. Cream Cheese Filling: Beat cream cheese, sugar, egg and vanilla until smooth.
2. Set aside.
3. Cake: Beat cake ingrredients in large mixer bowl on medium speed of electric mixer until well blended about 2 minutes.
4. Pour half of batter into greased 9 inch square baking pan.
5. Cover evenly with cream cheese mixture.
6. Top with remaining cake batter to cover completely.
7. Bake at 350F for 50 to 55 minutes, or until cake tester inserted in center comes out clean.
8. Cool.
9. Glaze: Melt chocolate with butter, water and oil; blend until smooth.
10. Spread evenly over cake.

cream cheese, sugar, egg, vanilla, flour, sugar, baking powder, salt, baking soda, milk, shortening, egg, vanilla, chocolate squares, butter, water, vegetable oil

Taken from www.food.com/recipe/fudge-ribbon-cake-244991 (may not work)