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Fudge Ribbon Cake
Author/Submitted by: Treasury of Christmas Recipes (1991)
Servings: 1
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1
package
(18-1/4 or 18-1/2 ounce) chocolate cake
-- mix 1
package
(8-ounce) cream cheese,
softened
2
tablespoons
margarine or butter,
softened
1
tablespoon
cornstarch 1
can
(14-ounce) eagle(r) brand sweetened
-- condensed milk (not evaporated milk) 1
egg 1
teaspoon
vanilla extract
confectioners' sugar or chocolate drizzle
-- (recipe follows)
Directions:
Preheat oven to 350 degrees F. Prepare cake mix as package directs. Pour
batter into
well-greased and floured 10-inch fluted tube pan. In small mixer bowl, beat
cheese,
margarine and cornstarch until fluffy. Gradually beat in sweetened
condensed milk,
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 Drizzle.
Chocolate Drizzle: 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 3/4 cup confectioners' sugar and 1/2 teaspoon
vanilla extract.
Stir until smooth and well blended. Makes about cup
Fudge Ribbon Sheet Cake: Prepare cake mix as package directs. Pour batter
into well-greased
and floured 15x 10-inch jelly roll pan. Prepare cream cheese topping as
above; spoon
evenly over batter. Bake 20 minutes or until wooden pick inserted near
center comes
out clean. Cool. Frost with 1 (16-ounce) can ready-to-spread chocolate
frosting.
Scanned by: ejohnston@mailexcite.com
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