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Fudge Ribbon Cake

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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. 

Cakes · Chocolate · Desserts

Linda Cooper’s Pralines

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Bunco is at our house tonight so thought I would surprise the ladies and make some fudge and pralines. Linda Cooper gave me this recipe in the 80’s and we have made it ever since for holidays and have given away plates of them. They are easy to make, you don’t need a candy thermometer, just a chair to sit on while you stir it for 20 minutes.

This recipe is scrumptious as a filling on a layered chocolate cake which you then pour chocolate ganache over the top.

2 cups sugar

2 cups chopped pecans

1 cup  Pet Evaporated Milk

3 tables white Karo syrup

3 tables butter

1 teas vanilla

In heavy saucepan, bring to a boil the milk, sugar and Karo. When mixture begins to boil, set timer for 20 min ,stirring constantly (even when you are waiting for it to boil) and cook for the 20 min. (on a really low humid day, I only cook  mine for 18 min because I don’t want it to get too hard). When mixture has boiled for 18-20 min, take off heat and add the butter and vanilla. Stir and beat until the mixture starts to get thick. At this point, add the pecans and continue stirring until mixture is beginning to firm up. At this point, drop by teaspoons full on a sheet of waxed paper. Allow to cool and take to the TV room and eat as much as you want.

*If you use this as a filling for chocolate layer cake, I would only cook no longer than 18 minutes. As it begins to firm up as you are stirring it after you have taken it off the heat. Pour it on the bottom layer of a chocolate cake. When it has hardened, put the top layer of the cake on top and then pour your favorite recipe of ganache over the top. (You don’t want the filling to be as hard as the candy, so I wouldn’t cook it as long if you are using it as a filling.)