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1050 - Fudge Ribbon Cake #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

1050 - Fudge Ribbon Cake #

(by Shirley McNevich)

2 TBSP softened butter + 1/2 cup softened butter
1 - 8oz. softened Philadelphia cream cheese
2 1/4 cups white sugar
1 TBSP cornstarch
3 eggs
2 TBSP + 1 1/3 cups milk
2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
4 envelopes Nestle's Choco Bake (it's liquid chocolate that comes in a box of
8 envelopes and is made by Nestle--in the baking aisle of the grocery store)
Frosting: 1/4 cup milk; 1/4 cup softened butter; 1 - 6oz. bag Nestle's
chocolate semi-sweet bits; 1 tsp. vanilla; 2 1/2 cups Domino's powdered
sugar

Grease and flour a 9 x 13 cake pan--set aside. In a mixer add cream cheese,
2 TBSP butter, 1/4 cup white sugar, cornstarch--beat. Add 1 egg--beat. Add
2 TBSP milk and 1 tsp. vanilla--beat on high until very smooth--pour batter
into a separate bowl and set aside because you need the mixer again. Wash
your mixer bowl, then return it to the mixer--add 2 cups white sugar, flour,
salt, baking powder, baking soda, 1/2 cup butter and 1 cup milk--turn mixer
on VERY slowly and beat on low until mixed, then beat on low for 2 minutes.
Afterwards add 1/3 cup milk, 2 eggs, 1 tsp. vanilla and the 4 envelopes of
Choco Bake--beat until mixed, then beat on low for 2 minutes. Pour half of
the Choco Bake batter into the prepared cake pan. Use a spoon to carefully
spread the cream cheese batter on top of the Choco Bake batter--try to cover
the entire top. Use a spoon to carefully spread the rest of the Choco Bake
batter on top of the cream cheese batter. Bake at 350 degrees for 45-60
minutes--test with a toothpick for doneness. Cool completely. Frosting: in a
saucepan over low heat add 1/4 cup milk and 1/4 cup butter--stir and bring to

a boil. Remove from heat and add chocolate bits--stir until bits melt. Add 1
tsp. vanilla--stir. Add 2 1/2 cups powdered sugar--stir with a spoon until it
becomes spreadable--if too thick, add a few drops of milk and stir again.
Frost the cake.


 

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