I have made this cake for a number of years and it still gets rave reviews whenever anyone eats it.
Fudge Ribbon Cake
2 tablespoons butter
8 oz. pkg. cream cheese
2 1/4 cups sugar
1 tablespoon cornstarch
3 eggs
1 1/3 cups milk plus 2 tablespoons
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
4 envelopes choco-bake
Cream 2 tablespoons butter with cream cheese, 1/4 cup sugar and cornstarch. Add 1 egg, 2 tablespoons milk, 1/2 teaspoon vanilla and beat at high speed until smooth.
Grease and flour a 13 x 9-inch cake pan. Combine flour with 2 cups sugar, salt, baking powder, and soda in mixing bowl. Add 1/2 cup butter and 1 cup milk. Blend well on low speed. Beat 1 1/2 minutes on low speed. Add 1/3 cup milk, 2 eggs, Chocobake and 1 teaspoon vanilla. Continue beating 1 1/2 minutes more on low speed. Spread 1/2 of batter in pan. Spoon cheese mixture over batter, spreading carefully to cover. Top with remaining batter. Bake at 325 degrees for 50 to 6- minutes, or until done. Cool and frost with chocolate icing.
Chocolate Icing:
1/4 cup milk
1/4 cup butter
Bring to a boil. Turn off heat and add one 6-oz. pkg. semi-sweet chocolate chips. Mix well. Be sure the choclate is dissolved and then add:
2 1/2 cups confectioners' sugar
1 teaspoon vanilla
Dash of salt
Beat until smooth. Add a few more drops of milk for the desired consistency if you wish.
|