Grandma's Fudge Ribbon Cake Is No Ordinary Dessert

I am so grateful to have most of my grandmother’s recipe collection. Surely there are some that I missed and others that just weren’t written down because they were memorized and etched in her head, tossed together so frequently that she never needed to write them down.

I spent a lot of time with each of my grandmothers as a child. I spent summer vacations, school vacations and days off from school in their kitchens together baking, cooking and of course taste testing.

Both of my grandmothers were excellent cooks. At a young age, I learned a lot from them both by watching and helping them cook. I remember standing at the stove or at the kitchen counter mixing cookie dough or mixing meat, eggs, cheese and breadcrumbs into a meatball mixture, helping put together a beef stew. There are so many great recipes and foods I remember. I’ve got many of those recipes and tried a lot of them, but some I just haven’t gotten around to trying out yet.

Fudge Ribbon Cake is one I remember well. I loved this cake. This week I finally got around to making it for the first time. The chocolate base with a cheesecake-like white creamy ribbon running through it makes it extra-special.

It starts with a cake mix and turns an ordinary cake into an extraordinary dessert. I’m happy to say, the cake didn’t last a day and it tasted and looked just like I remembered it. It can be our little secret that this chocolate cake starts with a store-bought cake mix. Just add a few extra ingredients (most of which I already had on hand, so you may, too) and can whip it up in no time.

I hope you enjoy this easy dessert as much as my family did.

Be sure to check back next week for some great Easter recipes.

 Fudge Ribbon Cake

1-(18.25- or 18.5 ounce) package chocolate cake mix

1-(8-ounce) package cream cheese, softened

2-tablespoons butter

1-tablespoon cornstarch

1-(14-ounce) can sweetened condense milk

1-egg

1-teaspoon vanilla extract

Powdered sugar

Heat oven to 350°F. Grease and flour 10-inch Bundt pan. Prepare cake mix as according to package directions. Pour batter into prepared pan. Prepare cream cheese layer as directed above; spoon evenly over batter. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Cool. Store leftovers covered in refrigerator. Dust with powdered sugar.