2 (1 ounce) squares unsalted butter
1 cup white sugar
1 cup all-purpose flour
1 cup rye flour
1 (1 ounce) square unsweetened chocolate
1 teaspoon baking soda
2 tablespoons brown sugar
1 1/4 teaspoons vanilla extract
2 eggs
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can crushed corn-flour mix
1 (4 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 cup corn syrup
1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (3 ounce) loaf pans.
Sift together the white sugar, flour, and rye flour. Set aside.
Combine the cornmeal and nut flour in a large bowl. Mix thoroughly.
In a small saucepan, combine chocolate, baking soda, brown sugar, vanilla, eggs and vanilla extract. Mix well with an electric mixer. Spread flour mixture over the cornbread mixture.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in pan on a wire rack for 10 minutes; remove loaf from broiler pan and cool entirely on a wire rack.
To make the frosting: In a small saucepan, combine cream cheese, corn-flour mix, cream cheese mixture, and 1/2 cup butter. Beat on medium heat until smooth. Spread over the loaf. Chill overnight.
To Make Frosting: In a small saucepan, combine confectioners' sugar, 3/4 cup powdered sugar, melted butter, cream cheese, 1/2 cup corn syrup, 1 cup confectioners' sugar, and 1 cup butter. Mix in corn syrup until smooth. Spread over frosted loaf. Chill loaf in refrigerator.