"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Fudge Ribbon Cake Recipe

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

Mom Mom
Added: Thursday, November 23, 2006


Cake ingredients:
2 tbsp. butter
8 oz. cream cheese, room temp.
2 1/4 c. sugar
1 tbsp. cornstarch
2 tbsp. plus 1 1/3 c. milk
1/2 c. butter, room temp.
1 1/2 tsp. vanilla extract
2 c. sifted flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
4 envelopes Nestle's Choco-Bake(pre-melted choc.)

Frosting ingredients:
1/4 c. milk
1/4 c. butter
2 envelopes Choco Bake
1 tsp. vanilla
2 1/2 c. sifted confectioner's sugar

Pre-heat oven to 350.
Cream 2 tbsp. butter with cream cheese, 1/4 c. sugar and cornstarch. Add 1 egg, 2 tbsp. milk and 1/2 tsp. vanilla. Beat until smooth. Set aside

Grease and flour bottom of 13 x 9 pan. Mix flour, 2 c. sugar, salt, baking powder and soda, 1/2 c. butter and 1 c. milk. Blend and then beat for 1 1/2 minutes on low speed. Add 1/3 c. milk, 2 eggs, choco bake and 1 tsp. vanilla.
Beat 1 1/2 minutes.

Spread half of batter into bottom of pan. Spoon cream cheese mixture over batter and spread to cover. Top with remaining batter. Bake for 50-60 minutes. Let cool and then frost.

In a saucepan, bring to a boil 1/4 c. milk and 1/4 c. butter. Remove from heat. Blen in 2 envelopes of ChocoBake. Stir in 1 tsp vanilla and 2 1/2 cups confectioner's sugar until spreading consistency is reached. If necessary, thin with a few drops of milk.

Personal Notes:
Personal Notes:
Aunt Stephanie's favorite birthday cake!!




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