Shelly's Recipe

CHOCOLATE FUDGE RIBBON CAKE

Category: Cakes from Cake Mixes

Cake:
1 (8 oz) pkg cream cheese, at room temperature
2 tbsp butter, at room temperature
1 tbsp cornstarch
1 can sweetened condensed milk
1 large egg
1 tsp pure vanilla extract
1 (18.25 oz) pkg plain devils food cake mix
1 1/3 cups buttermilk or water
1/2 cup vegetable oil
3 large eggs

Glaze:
1/2 cup semisweet chocolate chips
2 tbsp butter
1 tbsp light corn syrup

Preheat the oven to 350. Lightly spray a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the soft cream cheese, butter, and cornstarch in a medium mixing bowl and beat until creamy. Add the sweetened condensed milk, egg, and vanilla, and beat until smooth. Set aside. Place the cake mix, buttermilk, oil, and eggs in a large mixing bowl, and with the same beaters, mix on low for 1 minute to incorporate , then scrape down the sides of the bowl. Increase the mixer to medium and beat two minutes or until lightened. Pour the chocolate batter into the prepared pan. Pour the cream cheese mixture on top of the chocolate batter, and do not stir. Place the pan in the oven.

Bake the cake until the top is firm and the cake tests done, 48 to 52 minutes. Remove the pan from the oven and let cool for 20 minutes.

Meanwhile, place the chocolate chips, butter and corn syrup in a small saucepan and melt over low heat, stirring until the glaze is smooth. Turn the cake out onto a rack or cake plate, and while it is warm, pour or spoon the glaze just over the top. Let the glaze firm up before slicing, then serve.