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Fudge Ribbon Cake




Source of Recipe


Eagle Brand®


List of Ingredients




1 (18 1/4- or 18 1/2-ounce) package chocolate cake mix
1 (8-ounce) package cream cheese, softened
2 tablespoons margarine or butter, softened
1 tablespoon cornstarch
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
Confectioners sugar or chocolate squares


Recipe



Preheat oven to 350º.
Prepare cake mix as package directs. Pour batter into well-greased and floured 10-inch bundt pan.
In small mixer bowl, beat cream cheese, margarine and cornstarch until fluffy. Gradually beat in Eagle Brand® then egg and vanilla until smooth. Pour evenly over cake batter.
Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Sprinkle with confectioners' sugar or drizzle with Chocolate Glaze.




Notes: Chocolate Glaze: 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. Stir in ¾ cup confectioners' sugar and ½ teaspoon vanilla extract. Stir until smooth and well blended. (Makes about 1/3 cup)

CAKE VARIATIONS:

Fudge Ribbon Layer Cake: Prepare cake-mix as package directs. Pour batter into three well-greased and floured 8- or 9-inch round layer cake pans. Prepare cream cheese topping as above. Spoon equal portions (¾ cup) evenly over batter. Bake 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pans. Cool. Frost with 1 (16-ounce) can ready-to-spread chocolate frosting.

Fudge Ribbon Cupcakes: Prepare cake mix as package directs. Fill 36 paper-lined muffin cups half-full of batter. Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup. Bake 20 minutes or until wooden pick comes out clean. Cool, Frost with 1 (16-ounce) can ready-to-spread chocolate frosting. Garnish as desired.