Rich Fudge Ribbon Bundt Cake

"This cake is moist and rich! I love the cheesecake filling in the middle!"
 
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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by kylecpalmer photo by kylecpalmer
photo by Vseward Chef-V photo by Vseward Chef-V
Ready In:
1hr 15mins
Ingredients:
8
Serves:
10
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ingredients

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directions

  • Preheat oven to 350º.
  • Grease and flour, (I use baking cocoa instead), 10” bundt cake pan WELL.
  • Prepare cake mix according to package directions! Adding instant pudding mix (dry), not prepared to the package directions).
  • Pour batter into pan.
  • Set aside. In mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Slowly beat in sweetened condensed milk. Beat in egg and vanilla, beating til smooth.
  • Spoon evenly over cake batter.
  • Bake 50-55 minutes til toothpick comes out clean.
  • Cool 10-15 minutes, CAREFULLY remove from pan onto cake plate. You may have to tap sides quite a bit to loosen, and I also ran a knife around edge to help loosen.
  • Sprinkle with powdered sugar or drizzle with white chocolate and/or chocolate glazes if desired.

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Reviews

  1. This is a great recipe! I baked it for 60 mins in 2 loaf pans that were lined with parchement paper. The cheese cake sat on the middle top of the cake and added a great contrast..But in the future I will sandwich the cheese cake batter between the chocolate cake batter to even the taste and flavor.
     
  2. Very good.....Took it to work and everyone asked for the recipe. I did a cream cheese icing. The gooier the better. Something a little different from your regular chocolate cake.
     
  3. I made this for Christmas dinner and it received rave reviews. You might think this is a heavy, dense cake but it is most definitely not. It was moist and delicious. In fact, this is the moistest cake I have ever made. It slid right out of the pan after it had cooled a bit. After it had cooled completely, I covered it with the cake carrier lid. When I took the lid off the next morning to glaze it, water had condensed in the lid. And despite losing that moisture, it was still wonderfully moist. Recipe #65969, Shiny Chocolate Glaze, was an excellent finishing touch, although the cake would have been tasty without it.
     
  4. Ok, this is unbelievable!!!!!!!!!!!!!!! Even my husband that won't try new things had seconds! It didn't make it until the next day. I had company and they all took a second piece...... no one touched the other desserts the other people brought... :) (Sorry had to smile inside...) But thank for the hit.
     
  5. WOW!!!!! I fixed this last night along with the Chicken Flat Pie and boy did I score points BIG time. I love that the cheese part of the cake does it's own free form thing. The only pudding I had in the house was Coconut Cream and it worked just fine. The whole dinner was very impressive and my DD's little girlfriend would not leave this house without the recipe securely in her purse. This recipe is awesome to say the least and very easy and will be made often. Your awesome too V, keep them coming, especially the Mexican ones. Thanks for sharing. Just realized I gave credit to the wrong person, I'm sorry. All the strokes still stand and then some. Thanks again
     
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RECIPE SUBMITTED BY

Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
 
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