Yummy Fudge Ribbon Cake Food

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.

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.

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.

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.

RIBBON FANTASY FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside., Divide marshmallow creme between 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl., Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares.

STRAWBERRY RIBBON CAKE

Steps:

• For the cake:.
• Grease two baking pans, 8x8x2; dust with flour.
• Sift cake flour, baking powder, and salt onto wax paper. Cream butter until soft in a large bowl; beat in sugar gradually until fluffy. Beat in eggs, one at a time, until fluffy again, then flavorings.
• Stir in flour mixture, alternately with milk, just until blended. Spoon half the batter into one pan; stir food coloring into remaining batter; pour into second pan. Bake in moderate oven (375°F) 35 minutes, or until centers spring back when pressed with fingertip. Cool layers in pans on wire racks 10 minutes; turn out onto racks; cool completely.
• Split each cooled layer; put together, alternating pink and yellow, with part of the strawberry butter cream; frost sides and top with remaining.
• For the Strawberry Butter Cream:.
• Blend cream cheese with butter until fluffy in a medium-size bowl; beat in strawberries. Stir in 2 cups of the confectioners' sugar until smooth. Measure out 1 1/2 cups of the mixture for filling. Beat remaining confectioners' sugar into remaining mixture in bowl for frosting.

FUDGE RIBBON SHEET CAKE

Steps:

• 1. Heat oven to 350 degrees. Grease & flour 10 x 13 cake pan. You could also use a bundt pan - just bake it about 50 minutes. Cool 10 min. then remove from the bundt pan. Mix Cake mix according to package directions. Pour batter into prepared pan. Set aside...
• 2. In small bowl..beat softened cream cheese, butter and cornstarch until fluffy. Gradually add Sweetened Condensed Milk, and continue beating with mixer. Add the egg and vanilla and beat til smooth.
• 3. With large Spoon - spoon the cream cheese batter over the cake mix batter, which is in the pan - and spread evenly. Bake about 30 minutes, or until knife inserted in center comes out clean. NOTE: this will really puff up as it bakes, and the choc. cake will bake slightly over the cream cheese batter. Cool slightly.
• 4. Drizzle Chocolate Glaze over the top of the baked cake and refrigerate til ready to serve.

CHOCOLATE ICING FOR FUDGE RIBBON CAKE

Steps:

• Combine milk and butter in saucepan; bring to a boil and remove from heat.
• Blend in chocolate.
• Stir in vanilla and sugar.
• Beat until spreading consistency.
• If necessary, thin with a few drops of milk.

RICH FUDGE RIBBON BUNDT CAKE

Steps:

• 1. 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). 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, glaze with your favorite icing or drizzle with white chocolate and/or chocolate glazes or ganaches if desired. **Make sure you use a large enough bundt cake pan. Don't try to fit it all in a smaller one.