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Ribbon Cake

1 (18 1/4- or 18 1/2-ounce) package chocolate cake mix
1 (8-ounce) package cream cheese, softened
2 tablespoons margarine or butter, softened
1 tablespoon cornstarch
1 (14-ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
Confectioners' sugar or chocolate glaze

Preheat oven to 350. Prepare cake mix as package directs. Pour
batter into well-greased and floured 10-inch bundt pan.

In small mixer bowl, beat cheese, margarine and cornstarch until
fluffy. Gradually beat in condensed milk then egg and vanilla
until smooth. Pour evenly over cake batter. Bake 50 to 55 minutes
or until wooden pick inserted near center comes out clean. Cool 15
minutes; remove from pan. Cool. Sprinkle with confectioners' sugar
or drizzle with Chocolate Glaze.

Chocolate Glaze: In small saucepan, over low heat, melt 1 (1-ounce)
square unsweetened or semi-sweet chocolate and 1 tablespoon margarine
or butter with 2 tablespoons water. Remove from heat. Stir in cup
confectioners' sugar and teaspoon vanilla extract. Stir until
smooth and well blended. (Makes about 1/3 cup)

CAKE VARIATIONS:

Fudge Ribbon Layer Cake: Prepare cake-mix as package directs. Pour
batter into three well-greased and floured 8- or 9-inch round layer
cake pans. Prepare cream cheese topping as above. Spoon equal
portions ( cup) evenly over batter. Bake 30 to 35 minutes or until
wooden pick inserted near center comes out clean. Cool 10 minutes;
remove from pans. Cool. Frost with 1 (16-ounce) can ready-to-spread
chocolate frosting.

Fudge Ribbon Cupcakes: Prepare cake mix as package directs. Fill
36 paper-lined muffin cups half-full of batter. Prepare cream cheese
topping as above; spoon about 2 tablespoonfuls into each cup. Bake
20 minutes or until wooden pick comes out clean. Cool, Frost with
1 (16-ounce) can ready-to-spread chocolate frosting. Garnish as
desired.

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5 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Ohhhhhhh Soooooooooo Moist, February 1, 2005 - 12:43 PM
Reviewer: Anonymous from OKC, OK USA
I've wanted to try this recipe for quite some time and finally last week made it for the birthday of one of my co-workers. My recipe called for a 9x13 pan which I'm sure is why it wasn't so pretty. Prettyness aside this cake is so scrumptious and ohh so moist. I make a wonderful cheesecake on some of the office birthdays and one person told me to forget the cheesecake on his birthday he wants this cake.

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