Hooray! The weekend is finally here and I am glad of it, my kitchen needs a deep cleaning! Finding little bits of oil here and a bit of salt there it is like the kitchen exploded and tried to get itself back together before I got home! I know better, it is all me making that mess. Though as they say... "A messy kitchen is a sign of a good meal". I like to think I have pretty good meals!
So I took the cake into work today, and of course got rid of the evidence thanks to all my co-workers. I myself didn't have a piece, so I wanted their honest feed back on this dessert as I had never made something like this before exactly, and it received good reviews, however the chocolate cake part most thought was a little dry which I was wondering as I let it cool actually, it just looked dry to me. So forewarned is forearmed if you want to attempt this one!
Chocolate Ribbon Cake
1 devils food cake mix (make as directed for mix)
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. Prepare cake according to directions on package. Pour into Bundt pan. In a medium bowl, beat together cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over cake batter. Bake at 350 degrees F for 50ish minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. I found putting a piece of parchment paper between the rack and the cake worked well to keep it from pressing into the rack.
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