Butter Cream Ribbon Fudge Cake
Yield
1 cakePrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Buttercream ribbon | |||
| 8 | ounces |
cream cheese
softened |
|
| 1 | each |
eggs
|
|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
milk
|
|
| 2 | tablespoons |
butter
or margarine, soften |
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | teaspoon |
vanilla extract
|
|
| Fudge cake | |||
| 4 | ounces |
unsweetened chocolate
unsweetened square |
|
| ½ | cup |
butter
or margarine, soften |
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ⅓ | cups |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Frosting | |||
| 2 | ounces |
unsweetened chocolate
unsweetened square |
|
| ¼ | cup |
butter
or margarine |
|
| 3 ½ | cups |
powdered sugar
sifted |
|
| ⅓ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Buttercream ribbon | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 1 | each |
eggs
|
|
| 59 | ml |
sugar
|
|
| 45 | ml |
milk
|
|
| 3E+1 | ml |
butter
or margarine, soften |
|
| 15 | ml |
cornstarch
|
|
| 2.5 | ml |
vanilla extract
|
|
| Fudge cake | |||
| 115.6 | ml/g |
unsweetened chocolate
unsweetened square |
|
| 118 | ml |
butter
or margarine, soften |
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 315 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| Frosting | |||
| 57.8 | ml/g |
unsweetened chocolate
unsweetened square |
|
| 59 | ml |
butter
or margarine |
|
| 828 | ml |
powdered sugar
sifted |
|
| 79 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
Directions
BUTTER CREAM RIBBON: Combine cream cheese, egg, and sugar in medium mixing bowl; beat at high speed until smooth. Gradually add milk and remaining ingredients, beating well. Set aside.
FUDGE CAKE: Place chocolate squares in top of double boiler; bring water to boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat and let cool. Cream butter; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt; stir well. Add flour mixture to creamed mix alternately with milk, beginning and ending with flour. Mix after each addition. Stir in melted chocolate and vanilla. Spread half of chocolate batter in a greased and floured 9x13inch pan. Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining chocolate batter. Bake at 350℉ (180℃) for 55 to 60 minutes or until tested done. Let cool completely in pan on wire rack. Spread frosting over cooled cake.
FUDGE FROSTING: Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melts, stirring occasionally. Remove from heat and let cool.
