Fabulous Fudge Ribbon Cake Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• Sift together the flour, baking soda, baking powder and salt. Set aside.
• In a large mixing bowl beat 1/2 cup softened butter and 21/2 cups brown sugar. Add eggs one at a time. Add vanilla and the melted chocolate squares.
• Add 1/2 the sour cream and 1/2 the dry ingredients to the butter mixture until well blended.
• Add the remaining sour cream and dry ingredients to the batter. Stir in the boiling water.
• Pour batter into a 9x13 inch pan. Bake at 350' in preheated oven for 35 minutes or until a toothpick inserted comes out clean. Cool before frosting with your favorite frosting. Cream cheese frosting recipe will follow. This is our favorite for most cakes.
• Cream Cheese Frosting: Beat 8 oz. of softened cream cheese with 1/2 cup of softened butter and 1teaspoon vanilla until light and fluffy.
• Gradually add 2 cups of confectioner's sugar and beat well. Add the remaining 2 1/4 cups of confectioner's sugar and beat until smooth. (total 4 1/4 cups)
• Frost cooled cake and Enjoy !!