1 cup butter
1 cup white sugar
1/2 cup cornstarch
1/2 cup margarine
8 ounces cream cheese
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
3 tablespoons cocoa
2 tablespoons orange juice
2 tablespoons lemon juice
1 cup hot coffee
Mix the butter, sugar and cornstarch in measure equal parts into the bottom of a large greased 8� round baking dish. Beat in the margarine. Pour the flour and cocoa over the frosting, mixing all by hand and using a wooden spoon to get the last tablespoon of frosting into the creamer and reserve the remaining frosting. Cover the biscuit and evenly coat with the remaining 3 tablespoons of butter and brown pieces with the remaining 2 tablespoons margarine. Melt the remaining cocoa over the entire top of the cake and shape up.
Bake in preheated oven for 60 - 70 minutes or until top is lightly browned, filling turns golden and cherry. Allow completely cool. Reserve hot coffee for garnish or serve as dessert.