FUDGE RIBBON CAKE

**MAKE SURE YOU READ THE DIRECTIONS CAREFULLY WHEN MAKING THIS RECIPE AS NOT ALL THE INGREDIENTS ARE USED AT ONCE**

Category: Desserts

Cuisine: Uncategorized

Ready in 45 minutes
by blessedwithkids

Ingredients

2 tbsp. Earth Balance organic, whipped

8 oz. cream cheese I use whipped

2 1/4 c. Organic pure cane sugar

1 tbsp. cornstarch

3 Eggs I use our own organic fed chicken eggs

2 tablespoon Milk I used Original Almond Breeze Milk

1 1/3 cup Milk I used unsweetened chocolate almond milk

1 1/2 tsp. vanilla

1 cup Brown Rice Flour Bob Red Mill brand

1/2 cup Tapioca flour Bob Red Mill brand (also known as starch)

1/2 cup Cornstarch

1 teaspoon Xanthan Gum Bob Red Mill brand

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1/2 c. Earth Balance organic, whipped

4 squares Unsweetened baking chocolate I use Baker's brand = 4 oz


Directions

Cream 2 tablespoons Earth Balance with cream cheese, 1/4 cup sugar and cornstarch. Add 1 egg, 2 tablespoons milk, 1/2 teaspoon vanilla. Beat at high speed until smooth and creamy. Spray bottom of 13x9 pan with cooking spray. Combine gluten free flour and xanthan with 2 cups sugar, salt, baking powder and baking soda in large bowl. Add 1/2 cup Earth Balance and 1 cup milk. Blend well at lowest speed. Beat 1 1/2 minutes at low speed. Melt chocolate as directed on package. Add 1/3 cup milk, 2 eggs, chocolate and 1 teaspoon vanilla, continue to beat 1 1/2 minutes at low speed. Spread half of batter in pan, spoon cheese mixture over batter, spreading carefully to cover. Top with remaining batter. Spread to cover. Bake at 350 degrees for 50 to 60 minutes until cake springs back.

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