Eagle Brand Fudge Ribbon Cake Food

EAGLE BRAND FESTIVE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.

EAGLE BRAND FUDGE

Steps:

• Line an 8 or 9-inch pan with wax paper. It might help to lightly grease the pan before this as well.
• In a heavy saucepan, heat the chocolate chips, condensed milk, and salt until melted and well combined. Do NOT use high heat or you risk burning the chocolate.
• Remove from heat and stir in vanilla. Using a rubber spatula, spread your mixture in an even layer into your prepared pan.
• Chill for 2 hours or until firm.
• Remove from pan by lifting the wax paper. Peel off the paper, cut your fudge into squares and enjoy!

EAGLE BRAND® PEANUT BUTTER FUDGE

Steps:

• In heavy saucepan, heat sweetened condensed milk and peanut butter over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.
• Spread evenly into wax paper lined 8-or 9-inch square pan. Cool. Cover and chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper. Sprinkle with additional chopped peanuts if desired. Cut into squares. Store leftovers covered in refrigerator.

FABULOUS FUDGE RIBBON CAKE

Steps:

• In a small bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth.
• In a separate bowl, combine flour, 1 1/3 cup sugar, baking powder, soda, salt, milk, shortening, 1 egg, 1/2 teaspoon vanilla, and 3 squares melted unsweetened chocolate in large mixing bowl. Beat for 1/2 minute with an electric mixer on low speed. Beat 2 minutes on medium speed.
• Grease a 9 inch square pan. Pour half of the batter into the pan. Spread cream cheese mixture evenly over the batter, and top with remaining cake batter to cover completely.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
• Melt 3 squares semisweet chocolate with butter, water, and oil; blend until smooth. Spread evenly over cooled cake.

EAGLE BRAND CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 350. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then add water. Bring to a boil; remove from heat.
• In large mixing bowl combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla.
• Pour into greased 15x10 inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched.
• In small saucepan melt remaining 1/4 cup margarine; add remaining 1/4 cup cocoa and remaining Eagle Brand. Stir in confectioners sugar and nuts. Spread on warm cake.
• (CHOCOLATE MOCHA SHEET CAKE: Add 1 tablespoon instant coffee with cocoa to cake; add 1 tablespoon instant coffee with cocoa to frosting.).

RICH FUDGE RIBBON BUNDT CAKE

Steps:

• Preheat oven to 350º.
• Grease and flour, (I use baking cocoa instead), 10" bundt cake pan WELL.
• Prepare cake mix according to package directions! Adding instant pudding mix (dry), not prepared to the package directions).
• Pour batter into pan.
• Set aside. In mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Slowly beat in sweetened condensed milk. Beat in egg and vanilla, beating til smooth.
• Spoon evenly over cake batter.
• Bake 50-55 minutes til toothpick comes out clean.
• Cool 10-15 minutes, CAREFULLY remove from pan onto cake plate. You may have to tap sides quite a bit to loosen, and I also ran a knife around edge to help loosen.
• Sprinkle with powdered sugar or drizzle with white chocolate and/or chocolate glazes if desired.

FUDGE RIBBON CAKE

Steps:

• Preheat oven to 350.
• Cream 2 tablespoons of butter with cream cheese, 1/4 cup sugar and cornstarch.
• 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" pan.
• Combine flour with 2 cups sugar, salt, baking powder and soda in a large mixing bowl.
• Add 1/2 cup butter and 1 cup milk.
• Blend well at lowest speed of mixer.
• Beat 90 seconds at low speed (or 225 strokes with a spoon).
• Add 1/3 cups milk, 2 eggs, chocolate and 1 teaspoon vanilla; continue beating 90 seconds at low speed.
• Spread half of chocolate batter in pan.
• Spoon cheese mixture over batter, spreading carefully to cover.
• Top with remaining batter; spreading to cover.
• Bake at 350 for 50-60 minutes until cake springs back when touched lightly in center.
• Cool cake and ice.

RIBBONED FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• Prepare cake according to directions on package. Pour into Bundt pan.
• In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.
• Pour cream cheese mixture evenly over cake batter.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Glaze with Chocolate Glaze, or as desired.

YUMMY FUDGE RIBBON CAKE

Steps:

• To make cake:.
• Preheat oven to 350°F.
• Prepare cake mix as package directs.
• Pour batter into well greased and floured 10-inch bundt pan.
• In small bowl, beat cream cheese, margarine and cornstarch until fluffy.
• Gradually beat in condensed milk then egg and vanilla until smooth.
• Pour cream cheese mixture evenly over cake batter.
• Bake 50 to 55 minutes until wooden pick inserted near center comes out clean.
• Cool for 10 minutes before removing from pan.
• Cool thoroughly and then glaze.
• GLAZE:.
• Melt margarine in small saucepan over low heat.
• Stir in cocoa and water.
• Cook stirring constantly until mixture thickens--DO NOT BOIL.
• Remove from heat and stir in vanilla.
• Gradually add confectioners' sugar and beat with wire whisk until smooth.
• Pour over cooled cake and store cake covered in refrigerator.