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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

RIBBON FUDGE CAKE Recipe

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This recipe for RIBBON FUDGE CAKE is from CUP OF LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (18.25 ounce) pkg chocolate cake mix
1 (8 ounce) package cream cheese, softened
2 tbsp butter, softened
1 tbsp cornstarch
1 (14ounce) can sweetened condensed milk
1 egg
1 tsp vanilla extract

Chocolate Glaze:
9 oz bittersweet chocolate, finely chopped
1 1/2 tbsp butter
1/2 cup heavy cream
Directions:
Directions:
Preheat oven to 350º. Grease and flour a 10 inch Bundt pan. Prepare cake according to directions on package. Pour into Bundt pan. In a medium bowl, beat together cream cheese, butter, and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg, and vanilla until smooth. Pour cream cheese mixture evenly over cake batter. Bake for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Chocolate glaze:
Place chocolate and butter together in a heat-proof bowl; set aside. Heat the cream until it just begins to boil and immediately pour over the chocolate . Stir gently until smooth. Let set until slightly thickened, about 3 minutes. Pour glaze over cake and refrigerate cake 5 to 10 minutes to set chocolate glaze.

 

 

 

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