Fudge Ribbon Cake
|Butter||2 Tablespoon (Land O Lakes)|
|Cream cheese||8 Ounce (1 Package)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Corn starch||1 Tablespoon|
|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)|
|Baking powder||1 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.