Chocolate Cream Cheese Ribbon Bundt Cake

by Teresa McEntire | More from this Blogger

01 Mar 2006 10:44 AM

My one food weakness is chocolate. I am a certified chocoholic. Second too chocolate is cheesecake. This recipe for chocolate cream cheese ribbon bundt cake is one of my favorites. It combines my two great food loves.

The hidden ribbon of cream cheese merges with the rich moist chocolate cake for a sinfully good combination. My husband, who generally doesn't like cake because it is too dry, comes back for seconds and thirds when I make this. The secret is the pudding and sour cream you add to the cake.

Chocolate Cake 1 package Devils Food Cake Mix 1 - 4 serving size instant chocolate pudding ½ cup sugar ¾ cup water ¾ cup oil 4 eggs 1 cup sour cream ½ cup milk chocolate chips (if desired)

Preheat the oven to 325 degrees Fahrenheit. Grease and flour (pour flour in the pan and rotate the pan until the surface is covered) a 10-inch bundt pan. Also put 9 cupcake wrappers in a cupcake tin.

In a bowl stir together the cake mix, pudding, and sugar. Then add the wet ingredients and mix until well blended. Stir in the chocolate chips.

Fill the 9-cupcake wrappers 2/3 of the way full. Then pour the rest of the batter into the bundt pan. For a 12-inch bundt pan fill only 3-6 cupcakes (I'm not sure because I have a 10-inch pan.)

Cream Cheese Ribbon

1 package cream cheese, softened 2 TB butter or margarine, softened 1 TB cornstarch 1 (14 ounce) can sweetened condensed milk 1 egg 1 tsp vanilla extract

In a bowl, beat the cream cheese, butter, and cornstarch until fluffy. Gradually add the egg, sweetened condensed milk, and vanilla. Beat until smooth.

Spoon one spoonful of cream cheese mixture onto the top of each cupcake. Spoon the rest of the batter over the cake and spread evenly. The cream cheese will sink into the cake and be at the top of the cake when it is cut.

Put the cupcakes and cake in the oven together. Bake the cupcakes for 25 minutes. Bake the cake for 50 to 60 minutes. Cake is done when a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Then invert onto a wire rack to finish cooling.

Dust with powdered sugar after it is cool.

Learn more about Teresa McEntire

Teresa McEntire grew up in Utah the oldest of four children. She currently lives in Kuna, Idaho, near Boise. She and her husband Gene have been married for almost ten years.

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