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Fudge Ribbon Cake

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  Butter 2 Tablespoon (Land O Lakes)
  Cream cheese 8 Ounce (1 Package)
  Sugar 2 1⁄2 Cup (40 tbs)
  Corn starch 1 Tablespoon
  Eggs 3
  Milk 1 1⁄2 Cup (24 tbs) (2 Tablespoons Plus 1 1/3 Cups)
  Vanilla extract 1 1⁄2 Teaspoon
  Flour 2 Cup (32 tbs), sifted (Regular Or Instant Blending, Use Pillsbury Best)
  Salt 1 Teaspoon
  Baking powder 1 Teaspoon
  Soda 1⁄2 Teaspoon
  Butter 1⁄4 Cup (4 tbs) (Land O Lakes, At Room Temperature)
  Choco bake 4 Tablespoon (4 Envelopes, Nestles)

Cream 2 tablespoons butter with cream cheese, 1/4 CUP sugar and corn starch.
Add 1 egg, 2 tablespoons milk and 1/2 teaspoon vanilla extract.
Beat at high speed of mixer until smooth and creamy.
Grease and flour bottom of 13x9-inch pan.
Combine flour with 2 cups sugar, salt baking powder and soda in large mixing bowl.
Add 1/2 cup butter and 1 cup milk.
Blend well at lowest speed of mixer.
Beat 1 1/2 minutes at low speed or 225 strokes with a spoon.
Add 1/3 cup milk, 2 eggs, Choco bake and 1 teaspoon vanilla extract; continue beating 1 1/2 minutes at low speed.
Spread half of batter in pan.
Spoon cheese mixture over batter, spreading carefully to cover.
Top with remaining batter; spread to cover.
Bake at 350° for 50 to 60 minutes until cake springs back when touched lightly in center.
Cool and frost.

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