FUDGE RIBBON CAKE

By gaster16

Ingredients

• CHOCOLATE FROSTING:
• 1 package ( 8 oz.) cream cheese softened
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 2 cups all purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon soda
• 1 teaspoon vanilla
• 1/2 cup shortening
• 3 envelopes (1 oz. each) premelted unsweetened chocolate
• 1-1/3 cups milk
• 2 eggs
• 1/4 cup milk
• 1/4 cup butter or margarine
• 1 envelope (1 oz.) premelted unsweetened chocolate 2-1/2 cups confectioners sugar
• 1 teaspoon vanilla

Preparation

Step 1

Preheat oven to 350 degrees generously grease bottom only of 13x9” pan. In small mixer bowl, blend cream cheese at medium speed until softened. Add sugar, blending well, add egg and vanilla, beat at medium speed until thoroughly mixed. Set aside. In large mixer bowl, combine remaining ingredients except frosting. Blend at low speed until moistened, beat 3 minutes at medium speed, scraping bowl occasionally. Pour half of batter into prepared pan, spreading to edges. Pour cream cheese mixture over batter, spreading to cover. Pour remaining batter back and forth over cream cheese to cover. Bake at 350 degrees for 35-40 minutes until top springs back when touched lightly in center. Cool completely, frost with chocolate frosting.

CHOCOLATE FROSTING:

In medium saucepan, heat milk butter and chocolate until mixture boils. Remove from heat. Add confectioners sugar and vanilla, beat until smooth and creamy. if too thin, let cool slightly, if too thick, add a few drops of milk. (1 square (1 oz.) unsweetened chocolate melted may be used for each envelope of premelted chocolate.