Fudge Ribbon Cake Food

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.

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.

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:

• HEAT oven to 350F. Spray 10-inch fluted tube pan with flour no-stick cooking spray.
• PREPARE cake mix according to package directions. Pour batter into prepared pan.
• BEAT cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter.
• BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
• CHOCOLATE GLAZE
• COMBINE chocolate and butter in 1-quart glass measure. Microwave on HIGH (100% power) 30 to 40 seconds or until melted. Stir in powdered sugar, water and vanilla until smooth and well blended. (Makes about 1/3 cup).
• VARIATIONS
• FUDGE RIBBON SHEET CAKE: SPRAY 15 x 10-inch jellyroll pan with flour no-stick cooking spray. Prepare cake mix according to package directions. Pour batter into prepared pan. Prepare cream cheese topping as above; spoon evenly over batter. Bake 20 minutes or until toothpick inserted near center comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting.
• FUDGE RIBBON CUPCAKES: LINE 36 muffin cups with paper liners. Prepare cake mix according to package directions. Fill muffin cups half full of batter. Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup. Bake 20 minutes or until toothpick comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting. Garnish as desired.

EASY CHOCOLATE FUDGE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
• Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
• Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
• To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
• Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

FUDGE RIBBON CAKE

Steps:

• Preheat oven to 350. Prepare cake mix as package directs. Pour batter into
• well-greased and floured 10 inch bundt pan.
• In small mixer bowl beat cream cheese, margarine, and cornstarch till fluffy. Gradually beat in sweetend condensed milk, then egg and vanilla till smooth. Pour evenly over cake batter.
• Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pan and cool. Sprinkle powdered sugar or spread with chocolate frosting.