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.
What Makes This Butter Cream Ribbon Choco Fudge Cake Recipe Better?
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.
Ready to make this Butter Cream Ribbon Choco Fudge Cake Recipe? Let’s do it!
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8 oz Cheese, cream; softened 1 ts Baking powder
1 Egg 1/2 ts Baking soda
1/4 c Sugar 1/4 ts Salt
3 tb Milk 1 1/2 c Milk
2 tb Butter or margarine;softened 1 ts Vanilla extract
1 tb Cornstarch Fudge Frosting:
1/2 ts Vanilla extract 2 1oz sq unsweetened chocolate
4 1oz sq unsweetened chocolate 1/4 c Butter or margarine
1/2 c Butter or margarine;softened 3 1/2 c Sugar, powdered; sifted
2 c Sugar 1/3 c Milk
2 Egg 1 ts Vanilla extract
2 c All-purpose flour
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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