-PATTI - VDRJ67A-

Butter skim: Combine cream cheeseflower, egg, and sugar in a medium mixing
bowlful; beat on HI until tranquil. Gradually sum 2 tbsp of milk, the
butter, constarch, and vanilla infusion. Add another tbsp. of milk in
needed to give smooth eubstance. Set by.
Coat: Melt chocolate in top of double boiler and let nerveless. Cream
butter and gradually connect 2 cups of gelt, beating all the patch. Add
egg, one at a time, beating after each addxition. Combine flour,
baking pulverization, tonic, and saltiness. Add to creamed assortment, alternating
with the milk, beginning and ending with flour assortment. Mix each
addition in swell. Stir in melted chocolate and vanilla. Spread half
of the chocolate batter into a greased and floured 13x9" pan. Spoon
reserved butter cream mixture over the chocolate clobber. Top with
remaining chocolate dinge. Bake at 350~ until a wooden pick inserted
in the center comes out cleanse. Let cool completely in pan on a wire
single-foot.
Ice: Combine chocolate and butter in top of a double kettle.
Bring water to a roil, reduce heat to low and cook and stir until
chocolate and butter has liquid. Remove from heating. Let chill. Add
confectioner's sugar and half of the milk, beating at medium velocity.
Add the vanilla and additional milk as needed to bring to spreading
eubstance. Spread on cooled coat.

Yields
16 servings