"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Fudge Ribbon Cake Recipe

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This recipe for Fudge Ribbon Cake, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Smith Longmire
Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
2 T butter
8 oz. package cream cheese
1/4 c sugar
1 egg
1 T cornstarch
2 T milk
1/2 tsp vanilla
Cream together and beat until smooth.

Grease and flour 13 x 9 inch pan. Preheat oven to 350 degrees

Cake:
2 c flour
2 c sugar
1 tsp salt
1 tsp baking powder
1/2 tsp soda
1/2 c butter
1 c milk
Beat in mixer bowl 1 1/2 minute at low speed.

Add:
1/3 c milk
2 eggs
4 envelopes Chocobake
1 tsp vanilla
Beat 1 1/2 minutes

Directions:
Directions:
Spread half of batter in pan. Spoon cheese mixture over batter. Spread to cover. Top with remaining batter. Bake 50 - 60 minutes. Cool

Chocolate Frosting:
Bring to boil 1/4 c milk and 1/4 c butter. Remove from heat. Blend in 2 envelopes Chocobake. Stir in 1 tsp vanilla and 2 1/2 c confectioners sugar until spreading consistency.

Personal Notes:
Personal Notes:
This very recipe made the rounds many years ago and is treasured by chocolate lovers. It is time consuming, but worth it. Spreading the cream cheese mixture over the first cake layer is impossible. I just dropped on by spoonfuls and it spreads out during baking.

 

 

 

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