Fudge ribbon cake #1

Yield: 1 Servings

Measure Ingredient
4 tablespoons Butter
1 pounds Cream cheese
½ cup Sugar
2 tablespoons Cornstarch
2 Eggs
4 tablespoons Milk
1 teaspoon Vanilla
2 cups Sugar
2 Eggs
2 cups Sifted flour
1 teaspoon Each salt; baking powder
½ teaspoon Soda
½ cup Butter; softened
4 Envelopes Nestles Choco-bake
1⅓ cup Milk
1 teaspoon Vanilla

Cream 4 tablespoons butter with cream cheese, ½ cup sugar and cornstarch.

Add eggs, 4 tablespoons milk and 1 teaspoon vanilla. Beat at high speed in mixer until smooth and creamy. Grease and flour bottom of 13x9-inch pan.

Com- bine flour with 2 cups sugar, salt, baking powder and soda in large mixing bowl. Add ½ cup butter and 1 cup milk. Blend well at lowest speed of mixer. Beat 2 minutes at low speed. Add ⅓ cup milk, 2 eggs, Choco-Bake and 1 tea- spoon vanilla; continue beating 1-½ 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 for 50-60 minutes until cake springs back when touched lightly in center.

Cool and frost.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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