Try this Chocolate Fudge Ribbon Cake recipe, or contribute your own.
Suggest a better description1. Place a rack in the center of the oven and preheat the oven to 350?F.
2. Lightly grease a 12-cup Bundt pan with vegetable shortening, then dust it with flour. Shake out the excess flour. Set the Bundt pan aside.
3. Place the cream cheese, butter, and cornstarch in a medium-size mixing bowl. Beat with an electric mixer on low speed until creamy, 30 seconds. Add the sweetened condensed milk, vanilla, and 1 of the eggs, and beat until smooth. Set the cream cheese mixture aside.
4. Place the cake mix, buttermilk, oil, and the remaining 3 eggs in a large mixing bowl and beat with an electric mixer on low speed until blended, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes longer, scraping down the side again if necessary. The batter should be well blended. Pour the batter into the prepared Bundt pan, smoothing it out with a rubber spatula. Spoon the cream cheese mixture evenly over the top of the batter but do not stir it in.
5. Bake the cake until it springs back when lightly pressed with a finger, 48-52 minutes. Remove the cake from the oven and place it on a wire rack to cool for 20 minutes.
6. Meanwhile, make the glaze: Place the chocolate chips, butter, and corn syrup in a small saucepan over low heat and stir until the chocolate and butter are melted and the glaze is smooth, 1-2 minutes.
7. Run a long, sharp knife carefully around the edge of the cake, shake it gently to loosen it from the Bundt pan, then invert ift onto a cake plate. Pour or spoon the glaze over the top, then slice and serve.
(Store cake, wrapped in plastic wrap or in a cake saver at room temperature for 1 day or in refrigerator for up to 1 week.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (206g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 384 | ||
Calories from Fat: 212 (55%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 23.6g | 31 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 379.8mg | 117 % | |
Sodium 222.6mg | 8 % | |
Potassium 336.3mg | 9 % | |
Total Carbohydrate 29.1g | 9 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 28.9g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 384
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.