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Choco Ribbon Splice Cake Recipe

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This recipe for Choco Ribbon Splice Cake is from The Lawrence Family Cookbook 2019, 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:  
Cake:
2 ½ cups Pillsbury All Purpose Flour
1 cup sugar
¼ cup firmly packed brown sugar
1 teaspoon salt
1 tablespoon soda
1-2 teaspoons cinnamon
¾ tablespoon of nutmeg
¾ teaspoon ground cloves
½ cup solid shortening
1 cup buttermilk or sour milk
3 eggs

Chocolate Filling:
3 tablespoons butter softened
1 (8oz) package cream cheese softened
⅓ cup sugar
1 tablespoon cornstarch
3 tablespoons unsweetened cocoa powder
1 teaspoon cinnamon
1½ tablespoons milk
1 egg


Chocolate Frosting:
¼ cup butter
2 cups powdered sugar
1½ tablespoons unsweetened cocoa powder
1 teaspoon cinnamon
½ teaspoon Instant coffee granules ; dissolved in 2 t. hot water
2 tablespoons HOT water

or

Chocolate Frosting:
2 Tbsp unsalted butter
3/4 cup semisweet chocolate chips
6 Tbsp heavy cream
1-1/4 cup confectioners' sugar (or more if needed)
1 tsp vanilla
Directions:
Directions:
Preparation:
Preheat the oven to 350°F.
Grease 13x9 pan. In small bowl, combine filling ingredients and beat til smooth. In large bowl combine cake ingredients, beat 1 min at low, 3 at med. Pour 2/3 of batter (2 c.) into pan. Spoon filling over. Spoon remaining batter over. Bake 50-55 min. Cool. Combine all frosting ingredients, beat 1 min at low, 2 min at med. Spread over cool cake.

 

 

 

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