"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Fudge Ribbon Cake Recipe

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This recipe for Chocolate Fudge Ribbon Cake, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John/Gloria Wenstad
Added: Tuesday, January 1, 2008


1-8 oz cream cheese
1 egg
1/4 c sugar
3 T milk
2 T butter
1 T cornstarch
4 (1 oz sq chocolate unsweetened)(I use 3/4 c cocoa)
1/2 c butter
2 c sugar
2 eggs
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 c milk
1 tsp vanilla

(I double this filling portion). Combine cream cheese, 1 egg, 1/4 c sugar in a medium mixing bowl; beat at high speed til smooth. Gradually add 3 T milk and next 3 ingredients, beating well. Set aside.

Place chocolate squares in top of double boiler; bring water to boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat and let cool.

Cream 1/2 c butter; gradually add 2 c sugar, beating well at medium speed. Add 2 eggs. Combine flour mixture to creamed mixture alternately with 1 1/3 c milk, beginning and ending with flour mixture. Stir in melted chocolate or cocoa and vanilla.

Personal Notes:
Personal Notes:
Frost with Fudge Frosting




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