MI Coop Kitchen

Fudge Ribbon Cake

Great Lakes Energy Cooperative  
Prep: 30 min + 20 min | Cook: 55 minutes | Servings: ~ 2 x 3", about 16 servings

Ingredients

Filling Ingredients:

  • 8 ounces cream cheese, softened
  • 2 tablespoons butter
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 egg
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla

Cake Ingredients:

  • 2 cups sifted all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 butter, room temperature
  • 1 1/3 cups milk, divided
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ounces unsweetened baking chocolate, melted

Frosting Ingredients:

  • 1/4 cup butter
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 2 ounces unsweetened baking chocolate, melted
  • 2 1/2 cups confectioners (powdered) sugar

Directions

  1. Make filling first: Cream the cream cheese with butter, sugar and cornstarch. Add milk, egg and vanilla. Beat until smooth, and set aside.
  2. Cake batter: In a mixing bowl, place flour, sugar, salt, baking powder, baking soda, butter, and 1 cup of milk. Blend and then beat 1.5 minutes at low speed. Add remaining 1/3 cup milk, eggs, baking chocolate and vanilla. Beat 1.5 minutes more. Spread 1/2 of batter in greased 9 x 13 x 2″ pan.
  3. Spoon cheese mixture over cake batter.
  4. Add remaining cake batter on top of cheese mixture. Do not swirl, you want the cheese batter to remain in the middle.
  5. Bake 350 F about 55 minutes.
  6. When cake is cool, make Frosting: In a medium saucepan, bring to boil butter and milk. Remove from heat and blend in vanilla and baking chocolate. Add confectioners sugar and beat until smooth. Spread over cake.
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