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Fudge Ribbon Cake




Source of Recipe


recipecenter.com


List of Ingredients




18 1/2 oz package chocolate cake mix
8 oz package cream cheese, softened
2 tbsp margarine or butter, softened
1 tbsp cornstarch
14 oz can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 tsp vanilla extract
Confectioners' sugar or Chocolate Glaze


Recipe



2 Preheat oven to 350º. Prepare cake mix as package directs.
3 Pour batter into well-greased and floured 10-inch bundt pan.
4 In small mixer bowl, beat cheese, margarine and cornstarch until fluffy.
5 Gradually beat in Eagle® Brand then egg and vanilla until smooth. Pour evenly over cake batter.
6 Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean. Cool 15 minutes; remove from pan.Cool.
7 Sprinkle with confectioners'' sugar or drizzle with Chocolate Glaze.
8 Chocolate Glaze:
9 In small saucepan, over low heat, melt 1 (1-ounce) square unsweetened or semi-sweet chocolate and 1 tablespoon margarine or butter with 2 tablespoons water. Remove from heat.
10 Stir in ¾ cup confectioners'' sugar and ½ teaspoon vanilla extract.
11 Stir until smooth and well blended. (Makes about 1/3 cup)
12 CAKE VARIATIONS:
13 Fudge Ribbon Layer Cake:
14 Prepare cake-mix as package directs. Pour batter into three well-greased and floured 8- or 9-inch round layer cake pans.
15 Prepare cream cheese topping as above. Spoon equal portions (¾ cup) evenly over batter.
16 Bake 30 to 35 minutes or until wooden pick inserted near center comes out clean.Cool 10 minutes; remove from pans.
17 Cool. Frost with 1 (16-ounce) can ready-to-spread chocolate frosting.
18 Fudge Ribbon Cupcakes:
19 Prepare cake mix as package directs. Fill 36 paper-lined muffin cups half-full of batter.
20 Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup.
21 Bake 20 minutes or until wooden pick comes out clean.
22 Cool, Frost with 1 (16-ounce) can ready-to-spread chocolate frosting.
23 Garnish as desired.
24 Prep Time: 20 minutes