Monday, March 27, 2017

rich-fudge-ribbon-bundt-cake



  • 1 (18½ ounce) box chocolate cake mix, I used devit foods.
  • 1 (3½ ounce) box instant chocolate pudding mix
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 tablespoon cornstarch
  • 1 (14 ounce) can sweetened condensed milk
  • 1 egg
  • 1 teaspoon vanilla


How to Make It

  • Preheat oven to 350º.
  • Grease and flour, (I use baking cocoa instead), 10” bundt cake pan WELL. Every nook and cranny must be covered.
  • Prepare cake mix according to package directions! Adding instant pudding mix (dry), not prepared to the package directions).
  • Pour batter into pan.
  • Set aside. In mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Slowly beat in sweetened condensed milk. Beat in egg and vanilla, beating til smooth.
  • Spoon evenly over cake batter.
  • Bake 50-55 minutes til toothpick comes out clean.
  • Cool 10-15 minutes, CAREFULLY remove from pan onto cake plate. You may have to tap sides quite a bit to loosen, and I also ran a knife around edge to help loosen.
  • Sprinkle with powdered sugar or drizzle with white chocolate and/or chocolate glazes if desired.
  • Icing

  • Prep time: 5 minutes | Cook time: 5 minutes
  • Ingredients
  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons corn syrup
  • 3 tablespoons Kahlua (optional)
  • ¼ cup Butter Flavor Crisco
  • Directions

  • Dump all ingredients into a medium sauce pan and cook on medium heat.
  • Whisk until smooth and all ingredients have combined and melted.
  • Drizzle over cooled cake while warm.
  • Store leftover in fridge and serve with icecream!
  • ENJOY with someone you love!
  • 0 comments :

    Post a Comment