Sunday, March 26, 2017

Rich Fudge Ribbon Bundt Cake


Ingredients

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

TOTAL TIME: 75 MINUTES
PREP TIME: 20 MINUTES
SERVINGS: 10 SERVINGS

Directions


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!

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