Ribboned Fudge Cake

Name: Ribboned Fudge Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 - 10 inch Bundt pan
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

Rating: 4.44 stars

115 Ratings
100 Reviews
22 Photos

An easy, delicious, moist Bundt cake with a cream cheese ribbon inside. Makes a nice presentation for company.

By JJ

Recipe Summary

prep:

30 mins

cook:

1 hr

total:

1 hr 30 mins

Servings:

Yield:

1 - 10 inch Bundt pan

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

Advertisement
Step 2

Prepare cake according to directions on package. Pour into Bundt pan.
Step 3

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.
Step 4

Pour cream cheese mixture evenly over cake batter.
Step 5

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

380.9 calories; 7.1 g protein; 50.4 g carbohydrates; 52.2 mg cholesterol; 471.7 mg sodium. Full Nutrition

Reviews (100)

Most helpful positive review

naples34102

10/30/2007

For those wanting a stronger chocolate flavor try these suggestions: Add a couple tablespoons of unsweetened cocoa powder to the batter and substitute room-temperature strong brewed coffee for the water called for on the package. Finish with "Satiny Chocolate Glaze" from this website. Nice. Read More

Helpful

(71)

Most helpful critical review

TopChef

11/05/2010

I tried to make this tonight followed the directions and it looked beautiful...until I tried to turn it out. The filling looked gross and the cake stuck so bad that I cannot bring it to work tomorrow. Needless to say I made a very expensive mistake. I hope everyone else has better luck. Read More

Helpful

(12)

115 Ratings

5 star values: 69
4 star values: 34
3 star values: 7
2 star values: 4
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

naples34102

10/30/2007

Helpful

(71)

naples34102

10/30/2007

Helpful

(71)

Sams girl

02/17/2011

This is an amazing cake!! I don't like to use boxed mixes so I found a homemade "box mix" recipe chocolate cake that is better than Duncan Hines or Betty Crocker! RECIPE:: 2c. flour 1 3/4 c. sugar 1c. cocoa 2t. baking powder 1t. baking soda 1/2t. salt 1/4c. veg. shortening. BLEND this really good till there are no more lumps(I used my bosch mixer with the whisk attachment worked Great!) This is your mix...you can use it in place of ANY boxed cake mix in a recipe TO FINISH THE CAKE ADD:: 1 1/3c. water 1/2c. oil 3eggs mix together and add to the cake like you would a box. Then continue with THIS recipe as "JO" has it written. WONDERFUL RECIPE THAT I WILL DO AGAIN!!! Gods blessings to you! Read More

Helpful

(30)

Paulette Lance

02/18/2006

I've been making this recipe for years and my favorite version is to use a strawberry cake mix. It comes out beautiful and tastes great. Read More

Helpful

(23)

MTPURSE

11/20/2005

Very good moist so good with ice cold milk. I put about a cup of mini chocolate chips in the cream cheese batter before pouring it on the cake batter. Yummmmmmmm!!! Read More

Helpful

(19)

PONTIACGIRL71

09/30/2005

Love love LOVE this recipe - and it's so pretty! I've made this couple of times for the office and it's been a big hit. I top it with the Satiny Chocolate Glaze from this same website and that just gives it a little extra something. Thanks so much for sharing it Jo. Read More

Helpful

(14)

Lindy505

06/01/2003

This tastes a lot like cream cheese brownies. I used low fat cream cheese and no fat condensed milk and it was very good. Much like cream cheese brownies just fancier looking. Everyone that tasted it liked it. Read More

Helpful

(12)

TopChef

11/05/2010

Helpful

(12)

Mindy

02/08/2007

Use a 12 CUP Bundt pan! Batter bakes up almost to the top of the 12 cup pan. Do not use a 10 cup! With that said this cake tastes great and is so pretty. I have made it several times and each time it comes out perfect. It really looks like you have gone to a lot of trouble. When really it is very simple. The chocolate is very mild so if you prefer a strong chocolate taste you will need to add to it. Everyone who has tried this went on and on about how good it is!!! Read More

Helpful

(10)

KMWILSON98

06/01/2007

My mother requested this for her birthday. I made this for her about three YEARS ago and it made such an impression she wants it again! This cake is really delicious. I think a lot depends on what brand of mix you buy...I find DHines gives the best results. The cream cheese is easiest to beat after it has come to room temp. If you don't have time for that soften it briefly in the microwave to make mixing it much easier. Read More

Helpful

(10)

More Reviews

Back to Ribboned Fudge Cake

All Reviews for Ribboned Fudge Cake

- of Reviews

Nutritional Information

Ribboned Fudge Cake

Servings Per Recipe: 12
Calories: 380.9

% Daily Value *

protein: 14 %

carbohydrates: 16 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 28 %

saturated fat: 43 %

cholesterol: 17 %

vitamin a iu: 8 %

niacin equivalents: 17 %

vitamin b6: 3 %

vitamin c: 1 %

folate: 9 %

calcium: 18 %

iron: 13 %

magnesium: 11 %

potassium: 8 %

sodium: 19 %

thiamin: 11 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Ribboned Fudge Cake

1 of 100

All Reviews

naples34102

10/30/2007

Helpful

(71)

naples34102

10/30/2007

Helpful

(71)

Sams girl

02/17/2011

Helpful

(30)

Paulette Lance

02/18/2006

I've been making this recipe for years and my favorite version is to use a strawberry cake mix. It comes out beautiful and tastes great.

Helpful

(23)

MTPURSE

11/20/2005

Very good moist so good with ice cold milk. I put about a cup of mini chocolate chips in the cream cheese batter before pouring it on the cake batter. Yummmmmmmm!!!

Helpful

(19)

PONTIACGIRL71