Butter Cream Ribbon Choco Fudge Cake Recipe




Butter Cream Ribbon Choco Fudge Cake Ingredients

8 oz cheese, cream, softened
1 egg
1/4 cup sugar
3 tbsp milk
2 tbsp butter or margarine, softened
1 tbsp cornstarch
1/2 tsp vanilla extract
4 each 1oz sq unsweetened chocolate
1/2 cup butter or margarine, softened
2 cup sugar
2 egg
2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup milk
1 tsp vanilla extract
1 fudge frosting:
2 each 1oz sq unsweetened chocolate
1/4 cup butter or margarine
3 1/2 cup sugar, powdered, sifted
1/3 cup milk
1 tsp vanilla extract

A Recipe for
Butter Cream Ribbon Choco Fudge Cake

 

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




Research tells us fourteen out of any ten individuals likes chocolate.

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This Butter Cream Ribbon Choco Fudge Cake recipe is one of many in our Dessert Category.






Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.


This Recipe for Butter Cream Ribbon Choco Fudge Cake is one of thousands in the Recipes-to-go Dessert Cookbook.


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Proust had his madeleines; I am devastated by the scent of yeast bread rising.

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When baking, follow directions. When cooking, go by your own taste.

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This is a recipe for Butter Cream Ribbon Choco Fudge Cake from the recipe cookbook of Recipes-to-go (Dessert)


I'm like old wine. They don't bring me out very often, but I'm well preserved.

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Butter Cream Ribbon Choco Fudge Cake recipe - a tasty recipe for you to add to your collection!

Vanity is the food of fools.

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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.

Fred Allen



Butter Cream Ribbon Choco Fudge Cake

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.







Butter Cream Ribbon Choco Fudge Cake Directions

Cake: Combine cream cheese, 1 egg, and 1/4 c sugar in a medium mixing
bowl; beat at high speed until smooth. Gradually add 3 tb milk and
the next 3 ingredients, beating well. Set aside.
Place chocolate squares in top of a dbl boiler; bring water to a
boil. Reduce heat to low; cook until chocolate melts, stirring
occasionally. Remove from heat and let cool.
Cream 1/2 c butter; gradually add 2 c sugar, beating well at medium
speed. Add 2 eggs, one at a time, beating well after each addition.
Combine flour, baking powder, soda, and salt; stir well. Add flour
mixture to creamed mixture alternately with 1 1/2 c milk, beginning
and ending with flour mixture. Mix after each addition. Stir in
melted chocolate and 1 ts vanilla.
Spread half of chocolate batter in a greased and floured 13x9x2"
baking pan. Spoon reserved cream cheese mixture evenly over chocolate
batter; top with remaining half of chocolate batter. Bake at 350F for
55-60 minutes or until a wooden pick inserted in center comes out
clean. Let cool completely in pan on a wire rack. Spread frosting
over cake.
Frosting: Combine chocolate and butter in top of a dbl boiler; bring
water to a boil. Reduce heat to low; cook until chocolate and butter
melt, stirring occasionally. Remove mixture from heat and let cool.
Add powdered sugar and milk to chocolate mixture, beating at medium
speed until smooth. Stir in vanilla.

Serves: 15

 

 

 

 

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