Fudge Ribbon Cake

If you are like me, one of the best combo’s is chocolate and cream cheese. This cake combines both. It is out of my old cookbook I told you about several weeks ago.

Cheese Mixture:

2 tables butter

1/4 cup sugar

1 table cornstarch

1 8 oz pkg of softened cream cheese

1 egg

2 tables milk

1 teas vanilla (sometimes I use almond extract instead of vanilla)

Cream butter, sugar and cornstarch. Add cream cheese, beat until fluffy. Add remaining ingredients; beat well and set aside.

Cake Batter
2 cups sifted flour

2 cups sugar

1 teas salt

1 teas baking powder

1 teas baking soda

1/2 cup soft shortening (you will have more flavor if you use half butter and half shortening)

1 1/2 cups milk

2 eggs

4 oz unsweetened chocolate, melted

1 teas vanilla

Combine dry ingredients; cut in shortening. Add 1 cup milk; beat for 1 or minute and a half. Add remaining milk and other ingredients; beat for another minute and a half. Put one half of the batter in a well-greased and floured 13×9 pan. Spoon on cheese mixture and spread over cake batter; top with remaining cake batter. Bake at 350 for about 45-50 min, depending on your oven. Be sure and test to see when toothpick comes out clean. You do not want to over bake a chocolate cake as it will be dry. Cool

Frosting:

1/2 cup milk

1/2 cup butter

6 oz semi-sweet chocolate pieces

1 teas vanilla

2 1/2 cups powdered sugar.
Combine milk and butter and bring to a boil. Blend in remaining ingredients and beat well. Frost the cake. Store covered in fridge, but take out an hour or so before serving. 

2 thoughts on “Fudge Ribbon Cake

    • Lynette, I am so sorry, I don’t know! I have never baked in high altitudes! You might google that answer and the answer should be there! Thank you for reading my blog!!!! Trudy.

      Please go to ChocolateCastles.com for my blog! “Be devoted to one another in brotherly love; Honor others above yourself” Romans 12:10

      Like

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