Ribboned Fudge Cake Chef John's Recipe
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| Ribboned Fudge Cake |
"An easy, delicious, moist Bundt cake with a cream cheese ribbon inside. Makes a nice presentation for company."
Ingredients :
- 1 (18.25 ounce) package chocolate cake mix
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons butter, softened
- 1 tablespoon cornstarch
- 1 (14 ounce) can sweetened condensed milk
- 1 egg
- 1 teaspoon vanilla extract
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H30M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- Prepare cake according to directions on package. Pour into Bundt pan.
- In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.
- Pour cream cheese mixture evenly over cake batter.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Glaze with Chocolate Glaze, or as desired.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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