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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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