The best delicious Butter Cream Ribbon Choco Fudge Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Butter Cream Ribbon Choco Fudge Cake recipe today!
Hello my friends, this Butter Cream Ribbon Choco Fudge Cake recipe will not disappoint, I promise! Made with simple ingredients, our Butter Cream Ribbon Choco Fudge Cake is amazingly delicious, and addictive, everyone will be asking for more Butter Cream Ribbon Choco Fudge Cake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butter Cream Ribbon Choco Fudge Cake.
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8 oz Cheese, cream; softened
1 Egg
1/4 c Sugar
3 tb Milk
2 tb Butter or margarine;softened
1 tb Cornstarch
1/2 ts Vanilla extract
4 1oz sq unsweetened chocolate
1/2 c Butter or margarine;softened
2 c Sugar
2 Egg
2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 1/2 c Milk
1 ts Vanilla extract
Fudge Frosting:
2 1oz sq unsweetened chocolate
1/4 c Butter or margarine
3 1/2 c Sugar, powdered; sifted
1/3 c Milk
1 ts Vanilla extract
Cake: Combine cream cheese, 1 egg, and 1/4 c sugar in a medium mixing
bowl; beat at high speed until smooth. Gradually add 3 tb milk and the next
3 ingredients, beating well. Set aside.
Place chocolate squares in top of a dbl boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts, stirring occasionally.
Remove from heat and let cool.
Cream 1/2 c butter; gradually add 2 c sugar, beating well at medium speed.
Add 2 eggs, one at a time, beating well after each addition. Combine flour,
baking powder, soda, and salt; stir well. Add flour mixture to creamed
mixture alternately with 1 1/2 c milk, beginning and ending with flour
mixture. Mix after each addition. Stir in melted chocolate and 1 ts
vanilla.
Spread half of chocolate batter in a greased and floured 13x9x2″ baking
pan. Spoon reserved cream cheese mixture evenly over chocolate batter; top
with remaining half of chocolate batter. Bake at 350F for 55-60 minutes or
until a wooden pick inserted in center comes out clean. Let cool completely
in pan on a wire rack. Spread frosting over cake.
Frosting: Combine chocolate and butter in top of a dbl boiler; bring water
to a boil. Reduce heat to low; cook until chocolate and butter melt,
stirring occasionally. Remove mixture from heat and let cool. Add powdered
sugar and milk to chocolate mixture, beating at medium speed until smooth.
Stir in vanilla.
Yields
15 Servings
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