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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cake Fudge Ribbon Recipe

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This recipe for Cake Fudge Ribbon, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



non-stick cooking spray
1 package chocolate cake mix
1 (8 oz.) package cream cheese, softened
2 tablespoon butter, softened
1 tablespoon cornstarch
1 (14 oz.) can Eagle Brand« Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
3/4 cup powdered sugar
1 (1 oz.) square unsweetened or semi-sweet chocolate
1 tablespoon butter
2 tablespoon water
1/2 teaspoon vanilla extract

HEAT oven to 350║F. Spray 10-inch fluted tube pan with flour no-stick cooking spray.
PREPARE cake mix according to package directions. Pour batter into prepared pan.
BEAT cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.
Pour evenly over cake batter.
BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean.
Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.

COMBINE chocolate and butter in 1-quart glass measure. Microwave on HIGH (100% power) 30 to 40 seconds or until melted. Stir in powdered sugar, water and vanilla until smooth and well blended. (Makes about 1/3 cup).




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